Step 1

Clean the okra under running water briefly, then place it in a bowl of water.

Step 2

Add one to two tablespoons of salt to the water. Soak for ten minutes. Then rub each okra to remove the fine hairy stuff on the surface. Remove and wash again under running water and drain.

Step 3

Bring a pot of water to a boil, add some salt and then blanch the okra for about two minutes until cooked.

Step 4

Remove the okra and place them in a bowl of ice water immediately.

Step 5

Place the okra on the chopping board. Cut off both ends.

Step 6

Halve each okra lengthwise.

Step 7

Coarsely chop the garlic.

Step 8

Slice two bird’s eye chilies into thin rings.

Step 9

Remove the seeds of one large red chili, then cut the chili into short, thin strips.

Step 10

Heat the oil over medium heat in a small pan. Then add the garlic to the oil and saute for a minute.

Step 11

Add the chilies until the raw taste of the chilies has gone.

Step 12

Switch off the stove, add the remaining ingredients in B except for the scallion. Mix well.

Step 13

Turn on the stove over low heat until the mixture starts to boil. Remove from heat.

Step 14

Add the scallion ring. Mix well.

Step 15

Arrange the okra, surface up, on a serving plate.

Step 16

Spoon the sauce on top, and serve.