Squid Sambal
Submitted by missy08604
Tender squid rings stir-fried in a fiery paste of almonds, chiles, and shrimp paste, then simmered in coconut milk with tamarind and lemongrass. Serve this bold Indonesian sambal over steamed rice.
YIELD
3 servingsPREP
15 minCOOK
15 minREADY
30 minThis is not a timid recipe.
You pulse onions, almonds, fresh green chiles, and shrimp paste into a thick, aromatic sludge that hits every corner of your palate at once.
Fry that paste in hot oil until it turns dark and the kitchen smells like a night market in Jakarta, then add tamarind water, lemon zest, lemongrass, and brown sugar.
Toss in the squid rings and cook them fast (three minutes) so they stay tender instead of turning into rubber bands.
The coconut milk isn’t in the original ingredient list, but the sauce begs for it.
Seafood Tips
- Clean squid thoroughly under cold running water and pat completely dry. Wet squid steams instead of sautés.
- Cook squid hot and fast. Anything longer than 3-4 minutes and it goes tough.
- Shrimp paste (also called belacan) is sold in blocks at Asian markets. A little goes a long way, so start with the amount called for.
- Add water as needed to keep the sauce from sticking, but don’t drown it. You want a thick, clingy glaze.
Ingredients
Directions
In a food processor, pulse the onion, almonds, chiles and shrimp paste.
In a large, heavy frying pan or a wok, sauté the spice paste in oil over low heat.
When it turns dark brown, add tamarind water, the lemon, lemon grass and sugar.
Sauté a minute more, then add the squid.
Turn up the heat and cook for 3 minutes, adding water if necessary to keep the sauce from sticking.
Remove from heat and serve over rice.
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