Name: Mum’s Squid in Chilli Sauce (Sambal Sotong Emak)
Cuisine: Malaysian
Ingredients: Tamarind juice 4 Tbsp, made from 1 Tbsp tamarind pulp mixed with 4 Tbsp warm water and strained; Coconut milk (optional) from ½ grated coconut and 4 Tbsp warm water; Vegetable oil 4 Tbsp; Dried prawn (shrimp) paste (belacan) ½ Tbsp; Garlic 2 cloves, peeled; Shallots 8, peeled; Squid 500 g (1 lb 1½ oz), large, cleaned and cut into bite-size pieces; Sugar to taste; Salt to taste; Red onion 1, large peeled; Chilli paste 4 Tbsp

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Vegetable oil 4 Tbsp
Tamarind juice 4 Tbsp, made from 1 Tbsp<

Asia
Malaysia
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Combine ingredients for spice paste in a food processor and blend until smooth.
Heat oil in a wok over medium heat and sauté the spice paste until the oil separates and the mixture is fragrant.
Add the tamarind juice, coconut milk (if desired), salt and sugar. Cook over low fire till the sambal thickens.
Add the squid, stir-fry quickly

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Mum’s Squid in Chilli Sauce

Sambal Sotong Emak

Ingredients

Method

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