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Overhead of Malaysian sambal sotong, squid rings in glossy red sambal with sliced onions, served with steamed rice

Sambal Sotong (Malaysian Sambal Squid)

Tender squid rings in a deep, toasted sambal, 39g protein a serving and on the table in about 35 minutes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 410
Ingredients Method

Ingredients
  

  • 500 g fresh squid cleaned, bodies cut into 1 cm rings, tentacles halved
  • 6 dried red chilies soaked in hot water 15 min, or 1.5 tbsp sambal oelek
  • 2 fresh red chilies seeded for less heat
  • 4 shallots about 60 g, peeled
  • 3 cloves garlic
  • 1 stalk lemongrass white part only, sliced
  • 1 tsp belacan (shrimp paste) toasted, or use 1 tsp fish sauce
  • 1 tbsp tamarind paste or 1 tbsp lime juice
  • 1.5 tbsp neutral oil
  • 1 medium yellow onion sliced
  • 2 tsp gula melaka or brown sugar
  • salt to taste

Method
 

  1. Make the rempah. Drain the soaked dried chilies and blend them with the fresh chilies, shallots, garlic, lemongrass and belacan into a coarse paste, adding a splash of water to get the blades moving.
  2. Pat the squid very dry. Bring a small pot of water to a gentle simmer and blanch the squid rings for 20 to 30 seconds, just until they turn opaque, then drain right away. This firms them up and stops the sambal from going watery later.
  3. Heat the oil in a wok over medium. Fry the rempah, stirring often, for 8 to 10 minutes until it darkens and the oil starts to split from the paste. This is the step most people rush. Keep going until it smells toasty and sweet, not raw and sharp.
  4. Add the sliced onion and cook for 2 minutes until it softens at the edges but still has some bite.
  5. Stir in the tamarind and sugar, add 3 to 4 tbsp water to loosen the sauce, and simmer for 1 minute. Taste and adjust salt now, while there is no squid in the pan to overcook.
  6. Add the blanched squid and toss to coat, cooking just 1 to 2 minutes to heat through. Kill the heat the moment it is hot. Squid turns rubbery if it sits on the fire, so serve straight away over rice.