Cuttlefish fried sambal

Cuttlefish fried sambal

Sambal sotong

By
From
South East Asian Food

Fried sambal such as this should be eaten with rice, blander dishes and crisp salads or plain salad vegetables.

Ingredients

Quantity Ingredient
4 tablespoons vegetable oil
1 small stalk lemongrass, finely sliced, (optional)
500g small cuttlefish or squid, cleaned and skinned, ink sac, quill or cuttlebone, eyes and beak removed, body and tentacles cut into two or four
1/4 cup tamarind water, or more to taste
1 tablespoon brown sugar, or to taste
salt

Paste spices

Quantity Ingredient
6-10 dried chillies, seeded, soaked in warm water until soft and then squeezed dry
2 x 2cm slice shrimp paste
4 candlenuts or raw almonds or macadamia nuts, smashed
10 shallots, sliced

Method

  1. First prepare the spice paste. In a mortar pound the chillies into a paste. Add the rest of the spices one by one in the order in which they appear, pounding each one in as you add it. Alternatively, grind everything together in an electric food processor attachment.
  2. Heat the oil in a wok or a frying pan and fry the lemongrass and the spice paste until it is fragrant. Add the cuttlefish and stir-fry until coated and sealed. Turn down the heat a little, add tamarind water, sugar and salt to taste and stir-fry until the gravy is thick and oily and the cuttlefish done.
  3. This recipe also works well using shelled and deveined prawns instead of cuttlefish. As a variation try adding 2 small peeled and chopped tomatoes to the pan after the spice paste becomes fragrant. Cook them to a thick purée before adding the tamarind water and the prawns, then stir-fry until the prawns are done. You may not need quite so much tamarind water.
Tags:
SBS
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