Sotong Sos Tiram

Squid in Oyster Sauce

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Squid is an exquisite seafood that can be served on its own as a main dish or as an accompaniment, depending on how it is prepared. It can, however, be a bit tricky to get it cooked to the right texture. For this dish, the trick to getting it done just right is to score and blanch the squid, then plunge it into cold water, before adding it to the cooked spice paste. This will ensure that the squid does not overcook and remains tender.

Ingredients

  • 300 g (11 oz) squid
  • 1 Tbsp vegetable oil
  • 3 cloves garlic, peeled and sliced
  • 2 stalks lemongrass, white part only, bruised
  • 5-cm (2-inch) knob ginger, peeled and cut into thin strips
  • 2 Tbsp tamarind juice
  • 4 bird’s eye chillies, or to taste, bruised
  • 2 red chillies, cut into thin strips
  • 3 Tbsp oyster sauce
  • 1 medium white onion, peeled and sliced
  • 1 tsp turmeric powder
  • Salt, to taste

Method

  • Prepare the squid. Pull the squid head and tentacles from the body. Cut the tentacles just behind the eyes and discard the innards. Remove the beak from the tentacles. Remove the cuttlebone from the body and discard. Peel away the skin. Rinse the tentacles and body thoroughly.
  • Cut open the body and make shallow criss-cross cuts on the inside. Cut into bite-sized pieces.
  • Place the squid in a shallow saucepan and add enough water just to cover. Poach for 3 minutes, then remove the squid and quickly plunge into cold water to stop the cooking process. This will prevent the squid from becoming tough and chewy. Discard the poaching liquid.
  • Heat the oil in a pan over medium heat. Add the garlic, lemongrass and ginger and stir-fry until fragrant.
  • Add the tamarind juice and chillies. Stir-fry for 1 minute.
  • Add the oyster sauce and onion and stir until everything is incorporated.
  • Add the poached squid and turmeric powder. Mix well and add salt to taste.
  • Dish out and serve hot with rice and other dishes.

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