Rinse the lady’s fingers and trim the ends. Bring a pot of water to boil, add 1 teaspoon of salt, and blanch the lady’s fingers for 2–3 minutes until tender-crisp. Drain and set aside. After blanching, serve the lady’s fingers with Jeeny’s Dried Shrimp Sambal (Sambal Udang Kering) on the side or drizzled on top.
