Stir-Fried Squid in Black Ink

Sotong Masak Hitam

Preparation info
    • Difficulty


Appears in
The Best of Chef Wan Volume 1: A Taste of Malaysia

By Chef Wan

Published 2018

  • About


  • Vegetable oil 4 Tbsp
  • Shallots 4, peeled and thinly sliced
  • Garlic


  • Heat oil in a wok and stir-fry shallots and garlic until crisp and golden brown.
  • Add the lemongrass and sauté for a couple of minutes.
  • Put in the squid, squid ink, onion, chillies, tamarind juice, salt and sugar. Stir well and cook for another 5 minutes. Garnish as desired and serve immediately with rice.