Crispy Fried Stuffed Okra: Delicious, Unique, and Super Easy to Make

How to make Fried Stuffed Okra

• 1

  Marinate the meat filling

  After purchasing the pork, soak it in diluted salt water, then rinse it with clean water and let it drain.

  Tips for cleaning pork properly, without odor:

  • Method 1: Soak the pork in salt water for 5 – 10 minutes to allow impurities to gradually come out.
  • Method 2: You can use salt or lemon juice to rub on the meat, then rinse with clean water and let it drain.
  • Method 3: Use crushed ginger mixed with alcohol in appropriate proportions, rub the meat thoroughly, and then rinse it really well with water.

  See details: How to clean pork properly, without odor.

  After draining the pork, chop it finely and put it into a bowl along with fish paste.

  Small tip: To save time, you can buy pre-ground pork at the market!

  Marinate the meat with 2 teaspoons of seasoning, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and add chopped green onions and finely minced shallots.

  Use a spoon to mix the meat with the fish until well combined and the seasoning is evenly absorbed, while pressing the meat down into the bowl to finely grind the meat and fish.

  Beat for about 5 – 10 minutes until the meat and fish are no longer crumbly but gradually become firmer and heavier, then stop.

  Tips to make the meat filling more chewy and delicious:

  • The longer you beat the meat and fish paste with the spoon, the chewier and tastier the meat will be.
  • You can use a mortar and pestle to pound the meat, which will make it chewier and save time.

  

  

  

  
• 2

  Prepare the okra

  Wash the okra with a little diluted salt water, then rinse with clean water, let it drain, and cut off about 1/2 of the stem.

  Tip: Do not cut off the entire stem, as the okra will burst at the top when you scoop out the insides!

  Use a sharp knife to make a straight cut from top to bottom, right in the middle of the okra.

  Then use a spoon handle to scoop out the seeds inside the okra. Continue doing this until all the okra is done.

  Tip: Be gentle so that the okra skin does not tear or puncture while you prepare it.

  

  
• 3

  Stuffing the okra

  After marinating the filling, use a spoon to take a small amount of filling and gently stuff it into the okra. Use one hand to separate the okra and the other hand to stuff the filling in.

  Continue stuffing until the filling and okra prepared are all used up.

  Tip: Stuff the filling with a moderate amount, just about the size of the okra, do not overstuff, as it will be hard to cook inside when frying.

  

  
• 4

  Dusting with flour and frying

  Mix flour with the recipe 100gr of crispy frying flour, 1 egg, and 1/2 cup of water (rice bowl).

  Beat the flour and egg together until you have a homogeneous mixture.

  Tip:

  • To ensure the flour dissolves evenly, does not clump, and reaches the necessary thickness, add the egg to the flour first, then gradually add water, and mix gently.
  • Adjust the amount of water to match the flour, so that the flour is thick enough to coat the okra without dripping down when lifted.

  Dip the okra in the flour so that it is fully coated on the outside.

  Place a pan on the stove over medium heat, pour about 200ml of oil so that it covers the okra, wait for the oil to heat up, then drop the okra in to fry until golden.

  Tip: Turn the okra regularly to avoid burning, fry over medium-low heat to ensure the filling is cooked evenly.

  

  

  

  
• 5

  Final Product

  The stuffed okra dish after frying will have a golden, crispy flour coating that is very appealing.

  Inside, the soft okra skin combined with the chewy and delicious meat filling is just right. Eating it with chili sauce is fantastic.