15 small lady’s fingers
Salt and sugar to taste
Ingredients to be pounded finely
100 g dried shrimps (soaked for 15 mins) drained
4 red chilli
6 chilli padi
1 tbsp toasted belacan
1) Washed lady-fingers and pat dry. Place on heat-proof plate and steamed over rapidly boiling water for 3-4 minutes. Discard water and arrange on serving plate.
2) Heat oil in a wok and saute the pounded ingredients till aromatic, season with sugar and salt. Briskly stir and mix evenly for 2 minutes. Pour mixtures on top of the steamed ladyfingers. Serve hot.