Nyonya Squid Sambal

Name: Nyonya Squid Sambal (Sotong Goreng Nyonya)
Cuisine: Malaysian
Ingredients: Red chillies 8, seeded; Salt to taste; Bird’s eye chillies (cili padi) 3, seeded; Candlenuts 5; Kaffir lime leaves 2; Lemongrass 2 stalks; Turmeric 1-cm (½-in) knob, peeled; Ginger 1-cm (½-in) knob, peeled; Dried prawns (shrimp) paste (belacan) 1 tsp; Onions 4, peeled; Garlic 1 clove, peeled; Tomato sauce 125 ml (4 fl oz / ½ cup); Sour star fruit (belimbing buluh) 8, halved; Kalamansi limes 4, juice extracted; Squid 500 g (1 lb 1½ oz), cleaned and sliced; Sugar to taste; Mint leaves 30 + more for garnishing; Cooking oil 85 ml (2½ fl oz / ⅓ cup)

Sotong Goreng Nyonya

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Cooking oil 85 ml (2½ fl oz / ⅓ cup)
Squid

Asia
Malaysia
Fish course
Pescatarian
Gluten-free
South East Asia

Method

Combine ingredients for spice paste in a food processor and blend until smooth.
Heat oil in a wok and fry the spice paste until fragrant.
Put in the squid, sour star fruit, lime juice and cook for 3 minutes.
Add tomato sauce, sugar and mint leaves and stir well. Season with salt to taste.
Garnish with mint leaves and serve immediatel