Chinese-style Okra Devil Curry with Prawns

To make a Chinese-style Okra Devil Curry with Prawns, we incorporate Chinese cooking techniques and flavors while retaining the spicy, tangy essence of a devil curry. Here's a recipe tailored for that fusion style:

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Ingredients

For the Curry:

• Prawns: 300g, peeled and deveined
• Okra (Lady's Finger): 200g, cut into 1-2 inch pieces
• Garlic: 4 cloves, minced
• Ginger: 1-inch piece, minced
• Red chilies: 3, chopped
• Onion: 1 large, finely sliced
• Spring onions: 2 stalks, chopped (reserve green part for garnish)
• Tomato paste: 2 tbsp
• Soy sauce: 1 tbsp
• Oyster sauce: 1 tbsp
• Rice vinegar: 1 tbsp
• Light chicken stock: 1 cup
• Cornstarch slurry: 1 tsp cornstarch mixed with 2 tbsp water
• Sesame oil: 1 tsp
• Vegetable oil: 2-3 tbsp
• Sugar: 1 tsp
• Salt: To taste
• White pepper: To taste

For Marinating Prawns:

• Soy sauce: 1 tbsp
• Rice wine (optional): 1 tsp
• White pepper: A pinch

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Instructions

1. Marinate the Prawns

   • In a bowl, combine prawns with soy sauce, rice wine, and white pepper. Let it marinate for 15-20 minutes.

2. Prepare the Okra

   • Heat 1 tbsp of oil in a wok or pan. Stir-fry the okra on high heat until lightly charred and dry to remove its sliminess. Set aside.

3. Sauté Aromatics

   • In the same wok, heat 2 tbsp of oil.
   • Add minced garlic, ginger, and chopped red chilies. Stir-fry until fragrant.
   • Add the sliced onions and the white part of the spring onions. Stir-fry until softened.

4. Build the Sauce

   • Add tomato paste and stir-fry for a minute to caramelize it.
   • Stir in soy sauce, oyster sauce, rice vinegar, sugar, and light chicken stock. Mix well and bring to a simmer.

5. Thicken the Sauce

   • Add the cornstarch slurry while stirring continuously until the sauce thickens slightly.

6. Cook the Prawns and Okra

   • Add the marinated prawns to the wok and cook for 3-4 minutes or until they turn pink.
   • Toss in the sautéed okra and mix well to coat with the sauce.

7. Finish with Sesame Oil

   • Drizzle sesame oil over the dish for a fragrant finish.
   • Adjust salt, pepper, or sugar to taste.

8. Garnish and Serve

   • Garnish with the chopped green part of the spring onions.
   • Serve hot with steamed jasmine rice or fried noodles.

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Flavor Notes

This fusion dish brings together the tangy and spicy notes of a devil curry with the umami-packed

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