400gms lady’s finger
150gm shallots,peeled and sliced thinly
5 kaffir lime leaves,daun limau purut,julienne
1 stalk torch ginger,bunga kantan ,finely sliced
Salt and sugar to taste
10 calamansi limes/limau kasturi
7 fresh red chillies
1 ½ in roasted shrinp paste/belacan
60gm dried prawns/udang kering,washed,soaked and cooked in boiling water for 5mins
Coarsely pound or ground red chillies ,dried prawns and shrimp paste to a coarsely paste. Keep aside.
Cook the ladies fingers in boiling water for about 4 mins.Drain and plunge into cold water to prevent further cooking.Remove the stems and ends.Slice into 1 to 1 ½ in in lengths.
Combine blended dried prawns with shallots,kaffir lime leaves,torch ginger ,and sambal paste.Add seasoning .Mix in cut lady’s finger. Garnish with julienne kaffir lime leaves and torch ginger buds. Serve immediately as a side dish.