The cooking process will also cause the okra to release its mucilage. Before eating okra, rinse it under cold water. Be sure to pat it dry with a clean towel or paper towel to remove excess ...

Pull the stems from the dried chillies and shake ... Heat a large wok over a high flame. Add the cooking oil and swirl to lightly coat the wok. Add the okra and a sprinkling of salt.

It's important to wash and dry the okra before chopping them ... Stir in the freshly chopped coriander leaves and cook for a further few minutes until the onions start to brown and caramelise.

For the tartare sauce, rub the okra with salt to remove the fuzz and boil for 3 to 4 minutes, then plunge into ice water. Pat dry and mince. Add wasabi and soy sauce and mix together. 5.