Fried Hibiscus Leaves with Shrimp & Okra
By Chef Mary Lin
FH Assistant Warehouse Manager
A favorite among some of our Burmese team members, Roselle, AKA Hibiscus, has a tangy profile that changes as it’s cooked. Pick up some of these ingredients and have a Southeast Asian cooking adventure!
Ingredients
- 0.5 lb roselle/cranberry hibiscus leaves
- 0.5-1 lb of okra (sliced into 1 in pieces)
- 1-2 medium sized onion finely diced
- 5-6 garlic cloves minced
- 1-2 tablespoons of turmeric
- 1 tsp of chili powder
- 2 tablespoons of cooking oil
- 1 cup of shrimp (dried with a paper towel)
- 3-4 hot peppers of your choosing
Overview
Prep Time
10 minutes
Cook Time
10-15 minutes
Serves
4
Instructions
Step 1
Pound the onion and garlic and turmeric, chili powder, and hot peppers until it looks like a thick paste.
Step 2
Heat oil over medium heat and add in paste mixture.
Step 3
Add in the thai roselle leaves.
Step 4
Pan fry the mix for 10-15 minutes until leaves turn a dark green
Step 5
Add in the okra and shrimp, cooking until shrimp turns pink and opaque.
Notes
*Use this recipe as a guide and adjust measurements and ingredients as necessary
Let us know if you make this recipe! Tag your photos with @freshharvest on Instagram.
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