Squid Sambal - {Sambal Sotong}

By á-170456

Ingredients

• SPICE PASTE:
• 8 walnut-size shallots
• 3 garlic cloves
• 1 teaspoon dried shrimp paste (blachan)
• 2 tablespoons chili garlic sauce
• 1/4 cup water
• COOKING:
• 1 pound squid cleaned
• 2 tablespoons cooking oil
• 1/2 cup unsweetened coconut milk
• 1/4 cup tamarind water (made by soaking 2 1/2 tbspns tamarind
• pulp in 1/2 cup hot water for 10 to 15 minutes and then extracting the liquid)
• 1 tablespoon sugar
• 1/2 teaspoon paprika
• Soy sauce to taste (or salt)
• 1 fresh red jalapeño chile sliced

Details

Servings 4

Preparation

Step 1

Combine spice paste ingredients in a blender and process until smooth.

Cut squid crosswise into 1/4-inch slices to make rings; leave tentacles whole.

Heat a wok over medium-low heat until hot. Add oil, swirling to coat sides. Add spice paste and cook, stirring fragrant, 6 to 8 minutes.

Add coconut milk, tamarind water, sugar, paprika, and soy sauce to taste. Simmer over low heat until sauce thickens slightly, about 4 minutes.

Add squid and simmer until tender, 2 to 4 minutes, depending on size.

Arrange squid on a plate and garnish with sliced chile.

This recipe yields 4 servings.