Journey Forth

20 July, 2008


Filed under: Family,Food,Life,Random,The Good Life,Thoughts,Vegetable — by Karen @ 5:01 am

Okra is also known as Ladies Finger’s. it is member of the Mallow family, relaed to cotton, hibiscus and hollyhocks.The plant can be six foot tall, bit it is the green seed pod that is edible. These tender, unripe seed pods are used as a vegetable, and have a unique texture and sweet flavor. The pods, when cut, exude a mucilaginous juice that is used to thicken stews (gumbo), and have a flavor somewhat like a cross between asparagus and eggplant. It is best grown in warmer climates and is available all year round.

A great way to use okra: Okra tempura with sweet chilli dip


For the chilli dip
1 tablespoon honey
1 tablespoon soy sauce
1 lime, juice only
½ tablespoon dried chilli flakes

For the tempura
vegetable oil, for deep-frying
100g self-raising flour
1 free-range egg yolk
150ml sparkling mineral water
75g okra
salt and freshly ground black pepper 


1. To make the chilli dip, place the honey, soy sauce, lime juice and chilli flakes in a small saucepan over a medium heat. When the mixture thickens pour into a small bowl to cool.
2. To make the tempura, heat a deep saucepan one-third full of oil until a breadcrumb sizzles in it. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
3. Place the flour, egg yolk and sparkling water in a bowl and whisk well to form a batter.
4. Dip the okra into the batter mixture to coat and immediately place carefully into the hot oil. Cook in batches for one minute, or until puffed up and golden. Remove with a slotted spoon and drain on kitchen towels.
5. Sprinkle lightly with salt and freshly ground black pepper.
6. To serve, place the tempura in a bowl with the dipping sauce alongside.

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Recipe by Nick Nairn


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