Menu
+

The Okra:

  • Okra, long 1500 g
  • Flour 200 g
  • Sumac 20 g
  • Zaatar mix, dried 20 g
  • Garlic, powder 20 g
  • Frying oil 2 l

Plating:

  1. The Okra:

    • Wash Okra and cut in half lengthways.
    • Put in a large bowl of cold water and soak for 1 hour.
    • In a shallow bowl or dish, mix together flour, sumac, zaatar, garlic powder and Knorr Aromat Seasoning.
    • Heat frying oil to 180°C.
    • Take the Okra directly from the water, dip in flour mixture, coating well and shaking off the excess.
    • Fry until golden brown.
    • Drain on kitchen paper.
  2. Plating:

    • Arrange on a platter.
    • Serve with Knorr Thai Sweet Chilli Sauce.