Name: Sambal Stuffed Sotong (Squid Stuffed with Prawn (Shrimp) and Spice Paste)
Yield: Makes 6 Servings
Ingredients: 1 clove garlic, peeled; 1 dried chilli, stem removed and soaked in hot water; 230 g or 8 ounces medium-sized squid; 1 tablespoon tamarind (assam), soaked in hot water for 30 minutes; ¼ teaspoon salt; 170 g or 6 ounces minced prawns (shrimps); 2 small shallots, peeled and cubed; 6 shallots, peeled and cubed; 1 teaspoon salt; 1 cm or ¼ inch galangal (lengkuas), skinned and julienned; 6 dried chillies, soaked in hot water for at least 15 minutes; 1 stalk lemon grass (seray), top third and outer skin removed, the rest crushed; 1 stalk lemon grass (seray), upper stalks and outer layers removed, sliced thinly; 2 tablespoons oil; 1 cup coconut milk; ½ teaspoon belachan

Preparation info

Makes
6
Servings

Difficulty
Medium

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

This makes the squid (calamari) look like stuffed sausages. However, make sure not to overstuff each one as the squid (calamari) will shrink when cooked.

Ingredients

230 g or 8 ounces medium-sized squid

Fish course
Pescatarian
Gluten-free

Method

Rinse the squid and discard the quill and ink sac. Retain the head and tentacles if preferred. Pat dry. Meanwhile, pound or grind the dried chillies and shallots and mix with the minced prawn and salt. Divide the mixture into equal parts and stuff into the cavity of each squid. If you wish to retain the head and tentacles, secure with a toothpick.
Pound or grin

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