Crispy Thai Fried Okra
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½ cup tapioca flour
1/3 cup all-purpose flour
1 teaspoon baking powder
½ cup water
1 pound okra pods, trimmed
1 cup cooking oil
Nam Pla Prig Sauce (recipe below)
Mix the flours, baking powder and water together. Stir
to mix well, then drop the okra pods in and stir
again.
Heat oil in a wok or frying pan over medium heat. Test
by adding a drop of batter; when it puffs up
immediately, the oil is ready. Remove pods from the
batter one at a time and add to the wok, taking care
not to crowd. Fry until lightly brown. Drain and keep
warm until all the pods are cooked.
Serve with dipping sauce. Makes 3 to 4 servings.
Nam Pla Prig Sauce: Mix 2 tablespoons fish sauce, 1
slice shallot or garlic clove, juice of ¼ lime, and 1
to 4 sliced Thai chiles or jalapeños, according to how
hot you like it.
SOURCE: Thai Table Web site:
www.thaitable.com/Thai/recipes/Crispy_Fried_Okra.htm
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