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Main course · Malaysian

Sambal Squid (Sambal Sotong)

30 min Serves 4 ~287 kcal/serving ~£9.80 (£2.45/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 600 g cleaned squid, sliced into rings
  • 7 dried red chillies
  • 5 shallots
  • 3 garlic cloves
  • 1 tbsp tamarind paste
  • 1 tbsp palm sugar
  • 3 tbsp vegetable oil

Nutrition (per serving)

Calories
287 kcal
Protein
24.8 g
Carbohydrate
16.5 g
of which sugars
7.7 g
Fat
12.5 g
of which saturates
1.5 g
Fibre
1.8 g
Salt
0.19 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Blend the dried red chillies, shallots and garlic to a smooth paste.

  2. 2

    Heat the vegetable oil in a wok and fry the paste for 7-8 minutes, stirring often, until darkened and the oil separates.

  3. 3

    Stir in the tamarind paste, palm sugar and 60ml water and simmer for 3 minutes until thick.

  4. 4

    Add the squid rings and stir-fry for 2-3 minutes only, until just opaque and cooked through - longer will make them tough.

  5. 5

    Serve immediately with steamed rice.

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