Sambal oelek is a chili sauce of Indonesian and Malaysian origin. It’s made from a variety of different chilies and is most often used in cooking, not as a condiment like sriracha. This dish has a heavy dose of umami with the use of dried shrimp. It will light up your mouth with flavor!
1/4 cup canola oil
1 large shallot, chopped
2 tablespoons sambal oelek
1 tablespoon dried shrimp, very finely chopped
2 garlic cloves, very finely chopped
1/4-inch coin of ginger, peeled and finely chopped
3/4 pound okra, stem ends trimmed, cut diagonally into 1/4-inch pieces
Coarse kosher salt and freshly ground black pepper
Line a plate with paper towels. Heat the oil in a large skillet over medium-high heat until very hot, almost smoking. When the oil is hot, add the shallot to the skillet. Cook until browned and crisp, about 2 minutes. Using a slotted spoon, transfer the shallot to the prepared plate, making sure to get every last bit. In a small bowl, add the sambal oelek, shrimp, garlic, and ginger. Stir to combine and set aside.
Reheat the oil until very hot. Add the okra to the hot oil and fry until bright green, about 2 minutes. Add the sambal oelek mixture and shallot. Stir-fry over high heat until combined, about 1 minute. Season with salt, but not too much as the dried shrimp are quite salty. Transfer the okra to a warmed shallow serving bowl. Taste and adjust for seasoning with salt and pepper. Serve immediately.