16min 4 ppl
Sambal Sotong
21 minutes
4 people
Easy≤30 min & ≤6 steps
21 min · 5 steps
Easy: ≤30 min and ≤6 steps
220 kcalper person
Protein 18g
Carbs 18g
Fats 9g
About this dish
Tender squid rings simmered briefly in a fried chilli and shrimp paste sambal, spicy and deeply savoury, best eaten with plain steamed rice.
Allergy Info
Crustaceans, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Shallotspeeled6
- Garlic cloves3
Fish & Seafood
- Squidcleaned and cut into rings500 g
Tins & Jars
- Tamarind Paste1 tsp
Dried Goods
- Palm sugar1 tbsp
Spices & Seasonings
- Dried Red Chilliessoaked in hot water8
- Salt0.5 tsp
Oils & Condiments
- Shrimp pastebelacan, toasted1 tsp
- Vegetable Oil3 tbsp
Utensils
- Blender
- Wok
- Chopping board
- Sharp knife
Method
1
Blend the soaked chillies, shallots, garlic and shrimp paste into a smooth sambal paste.
Approx. 6 minutes
2
Heat the vegetable oil in a wok over medium heat and fry the sambal paste for eight minutes, stirring often, until fragrant and the oil separates at the edges.
Approx. 8 minutes
3
Stir in the palm sugar, tamarind paste and salt, cooking for two minutes until glossy.
Approx. 2 minutes
4
Add the squid rings and toss quickly through the sambal for two to three minutes until just opaque and cooked through — overcooking will make the squid tough.
Approx. 3 minutes
5
Serve immediately with steamed rice.
Approx. 2 minutes
