Okra with chilli and shrimp paste (sambal belacan) - recipe

There are many types of sambal, a thick, spicy condiment popular in Southeast Asia. This version isn't traditional - it's a hybrid of flavours I like. This recipe makes more sambal than you will need for one dish of okra, but it can be stored in the fridge for several weeks, and used to spice up other stir-fried vegetables. It's also delicious as a condiment to serve with mild dishes.

For this sambal, use Malaysian or Singaporean belacan (fermented shrimp paste), which is drier than the Thai version. Canldlenuts - a rich nut with a high fat content, which is used to thicken sambals in Malaysia and Singapore - are difficult to find. If you can't get them, substitute macadamia nuts. Look for the ingredients in shops that specialise in southeast Asian products.

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