Mum’s Squid in Chilli Sauce

Sambal Sotong Emak

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
  • Tamarind juice 4 Tbsp, made from 1 Tbsp<


  • 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