Sambal Sotong參巴魷魚
Sambal Sotong is a classic Malaysian and Singaporean dish featuring tender squid cooked in a spicy, aromatic sambal chili paste. The vibrant red sauce, made from a blend of fresh chilies, shallots, garlic, and belacan (shrimp paste), offers a harmonious balance of spicy, savory, and slightly sweet flavors. It's often served with steamed rice.
01Ingredients
- 500g squid, cleaned and cut into rings
- 100ml cooking oil
- 10 dried red chilies, soaked and deseeded
- 5 fresh red chilies, deseeded
- 8 shallots, peeled
- 3 cloves garlic, peeled
- 1cm ginger, peeled
- 1 lemongrass stalk, white part only, thinly sliced
- 1cm galangal, peeled
- 1cm fresh turmeric, peeled
- 1 tsp belacan (shrimp paste), toasted
- 2 tbsp tamarind paste
- 1 tbsp sugar
- 1/2 tsp salt
- 1 large onion, sliced
- 2 kaffir lime leaves, torn
- 1 tomato, cut into wedges
- 50ml water
Nutrition (per serving)285kcal
- Protein22.5g
- Carbs12.3g
- Fat17.8g
Fiber 2.1 gSodium 658 mg
02Steps
- Blend dried red chilies, fresh red chilies, shallots, garlic, ginger, lemongrass, galangal, fresh turmeric, and belacan into a smooth paste using a food processor or mortar and pestle. Add a little water if needed to help blend.
- Heat cooking oil in a wok or pan over medium heat. Add the blended sambal paste and sauté for 10-15 minutes until fragrant and the oil separates from the paste.
- Add sliced onion and kaffir lime leaves to the sautéed paste. Stir in tamarind paste, sugar, and salt. Continue to cook for another 5 minutes, stirring occasionally.
- Add the cleaned squid and tomato wedges to the sambal. Pour in water. Stir everything together and cook for 2-3 minutes until the squid is just cooked and tender. Be careful not to overcook, as squid can become tough.
- Remove from heat and serve hot with steamed white rice.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.