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Burmese Okra Salad

From Athens Locally Grown

<p>This is a nice change from our usual Southern okra recipes.</p>
Source: Amy Mashburn with clarification from the recipe book The Burmese Kitchen (Entered by Chuck and Amy Mashburn)
Serves: 4 servings

1/2 lb. okra should be tender
1 Tbls toasted sesame seeds Toast sesame seeds in a dry skillet on medium or higher heat. Stirring constantly it should only take a couple of minutes
1 Tbls crispy fried onions see recipe for Crispy Fried Onions.
1 Tbls roasted peanuts Peanuts are optional. Break them into pieces to use them.
1/4 teaspoon seasalt
2 teaspoons prepared fish sauce

Step by Step Instructions
  1. Cut the stem end off the okra and drop into boiling water for 2 minutes. Drain okra and let it cool. Cut the okra diagonally about 1/2 inch wide pieces.
  2. Mix the cut okra with toasted sesame seed, salt, fish sauce, crispy onions, and peanuts(optional). Toss to mix.
  3. Serve at room temperature.