Sambal squid

This is one of my favourite ways to cook squid.

Sambal squid. Credit: Malaysia Gourmet

• serves

  4

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 800 g fresh squid
• 1 tsp tamarind puree
• 4 tbsp vegetable oil
• 3 purple shallots, sliced
• 2 tbsp sambal, store bought or homemade
• Roti or rice, to serve

Instructions

1. Clean the squid and cut into 4 cm x 2 cm pieces. Cut the tentacles in half. Mix the tamarind puree with 500 ml of water to dissolve.
2. Heat a wok or sauté pan over a high heat. Add half the oil and cook the squid in batches to seal off. Remove. Add remaining oil and the shallots and fry until softened. Add the sambal and fry for a few minutes or until it splits from the oil and is fragrant.
3. Return the squid and any of the juices and coat in the sambal. Add the tamarind water and place the lid on. Cook on a low heat for 20 minutes or until squid is soft.
4. Serve with roti or rice.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.