Sambal Sotong (Chili Fried Squid) Recipe

Sambal Sotong (Chili Fried Squid) Recipes

Ingredients :

500g small squid (sotong)

2 tbsp tamarind pulp

1 stalk of lemongrass, peeled and sliced

1 garlic clove, crushed

4 dried red chilies, soaked and drained

1 tsp belachan (dried shrimp paste)

1 onion, chopped

2 tbsp peanut oil

1/2 tsp salt

2 tsp palm sugar or brown sugar

Method :

Clean the squid. Cut the tubes lengthwise and use the tip of the knife to lightly score a crisscross pattern on the surface, without cutting right through. Cut into 5cm squares and set aside, with the tentacles.

Soak the tamarind pulp in 125ml boiling water and leave for 5 minutes. Knead to dissolve, then strain the tamarind water and set aside. Grind, pound or blend the lemongrass, garlic, drained chilies, belachan and onion together to make a paste.

Heat a wok until hot, then add the oil. When the oil is hot, add the chili paste and stir-fry for 2 minutes. Add the tamarind water, salt and sugar and stir-fry for 3 minutes. Add the squid meat and tentacles and stir-fry over high heat for 3-4 minutes, until cooked but still tender.

Serve this spicy, substantial sambal with a bowl of steamed rice and a platter of stir-fried green beans, as part of a shared Malaysian meal. Follow with a sticky rice dessert drizzled with coconut milk and palm sugar.

Serves 4

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