Sambal is a popular chili sauce among Southeast Asia countries especially Indonesia, Malaysia, Singapore and Brunei. It is typically made from ground chili pepper; secondary ingredients can be different depending on personal preference and taste.
If you love hot and spicy seafood, try this Sambal squid (Sambal Sotong) recipe at home, it is a simple dish that is easy to prepare, very flavorful, absolutely delicious and goes very well with rice.
Check out our sambal recipe and sambal dried shrimp recipe as well.
Chinese Version: 香辣叁巴鱿鱼
Tips:
- Dried chilies may cause irritation, use rubber gloves when handling.
- This recipe use 2 onion, one for chili paste and another one for stir-frying.
Spicy Sambal Squid (Sambal Sotong) Recipe | MyKitchen101en
Yield: 5 servings
Ingredients:
- 500g fresh squid
- 70g fresh red chilli
- 30g dried chilli
- 2 onions (about 200g)
- 30g shallot
- 15g garlic
- 15g dried shrimp
- 2 tbsps sugar (30g)
- 1 ½ tsp salt (10g)
- 130g-150g cooking oil
Instructions:
1 Cut squid from the middle, remove internal organs.
2 Peel off the skin.
3 Wash and clean under running water, score the inner surface diagonally in a crisscross pattern, do not cut through the squid. Cut into small pieces.
Cut into small pieces.
4 Bring a pot of water to boil, add in ½ tsp salt, blanch squid for 1 ½ minutes.
5 Drain and add in ¼ tsp salt and ¼ tsp sugar, set aside to marinate.
6 Add in 70g fresh chili (de-seed), 30g dried chili (de-seed), 1 onion, 30g shallot, 15g garlic, 15g dried shrimp, 130g-150g cooking oil into food processor. Process until fine, oil helps with the blending process; add just enough to blend all the ingredients. Stir with spatula in between blending when necessary.
7 Add 1 tsp of oil, pour chili paste into cooking pan, bring to the boil. Reduce to medium heat, cook for 8-10 minutes until fragrant.
8 Add in sliced onion, cook until slightly tender, add in squid, and cook for 2 minutes, season sambal sotong with 2 Tbsp. sugar and 1 ½ tsp salt. You may discard excess chili oil, if you put too much during the blending process, you may end up with more oil that you don’t really need.
Spicy Sambal Squid (Sambal Sotong) Recipe
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Ingredients
- 500 g fresh squid
- 70 g fresh red chilli
- 30 g dried chilli
- 2 onions about 200g
- 30 g shallot
- 15 g garlic
- 15 g dried shrimp
- 2 tbsps sugar 30g
- 1½ tsp salt 10g
- 140 g cooking oil
Instructions
- Cut squid from the middle, remove internal organs.
- Peel off the skin.
- Wash and clean under running water, score the inner surface diagonally in a crisscross pattern, do not cut through the squid. Cut into small pieces.
- Cut into small pieces.
- Bring a pot of water to boil, add in ½ tsp salt, blanch squid for 1 ½ minutes.
- Drain and add in ¼ tsp salt and ¼ tsp sugar, set aside to marinate.
- Add in 70g fresh chili (de-seed), 30g dried chili (de-seed), 1 onion, 30g shallot, 15g garlic, 15g dried shrimp, 130g-150g cooking oil into food processor. Process until fine, oil helps with the blending process; add just enough to blend all the ingredients. Stir with spatula in between blending when necessary.
- Add 1 tsp of oil, pour chili paste into cooking pan, bring to the boil. Reduce to medium heat, cook for 8-10 minutes until fragrant.
- Add in sliced onion, cook until slightly tender, add in squid, and cook for 2 minutes, season sambal sotong with 2 Tbsp. sugar and 1 ½ tsp salt. You may discard excess chili oil, if you put too much during the blending process, you may end up with more oil that you don’t really need.
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