Can I use frozen squid for this recipe?
Yes, you can use frozen squid. Make sure to thaw it completely and pat it very dry before cooking to prevent excess water.
LUNCH
Malaysian Sambal Sotong (Spicy Squid)
This vibrant Malaysian Sambal Sotong recipe features tender squid wok-fried in a fiery, aromatic chili paste. It's a quick and flavorful dish perfect for a spicy lunch.
HOW TO MAKE IT
Let's cook.
01
Pat the cleaned squid rings thoroughly dry with paper towels. This helps prevent excess water from releasing during cooking, ensuring tender squid.
02
Heat 2 tablespoons of cooking oil in a wok or large skillet over medium-high heat until shimmering.
03
Add 1 tablespoon of sambal belacan to the hot oil and stir-fry for 1 minute until fragrant. Be careful not to burn the sambal.
04
Add the dried squid rings to the wok. Stir-fry for 2-3 minutes on high heat, tossing constantly, until the squid starts to curl and turn opaque.
05
Stir in 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1/4 cup of water. Mix well and continue to cook for another 1-2 minutes, allowing the sauce to thicken slightly.
06
Remove the wok from the heat and stir in 1 tablespoon of fresh lime juice. Toss to combine.
07
Serve immediately with steamed white rice.
About This Recipe
This vibrant Malaysian Sambal Sotong recipe features tender squid wok-fried in a fiery, aromatic chili paste. It's a quick and flavorful dish perfect for a spicy lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Do not overcook the squid, as it will become tough and rubbery. Cook it quickly over high heat until just opaque. Adjust the amount of sambal belacan to your preferred spice level.
Easy Substitutions
If sambal belacan is unavailable, you can use a good quality store-bought chili paste and add a pinch of dried shrimp paste (belacan) for authentic flavor. For a milder version, use less sambal or a less spicy chili paste. You can substitute shrimp for squid, adjusting cooking time as needed.
Storage & Reheating
Store leftover Sambal Sotong in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over medium heat or in the microwave until warmed through.
Serving Suggestions
Serve this Malaysian Sambal Sotong with fluffy steamed white rice to soak up all the delicious sauce. It pairs wonderfully with a side of fresh cucumber slices to cool the palate. For a more complete meal, add a simple clear vegetable soup or a fried egg on top. It's also excellent alongside other Malaysian dishes for a family-style meal.
Common Mistakes
Overcooking the squid is the most common mistake, leading to a rubbery texture. Cook it quickly until just opaque. Not drying the squid properly can result in a watery sauce. Using too little oil can cause the sambal to burn. Forgetting to balance the flavors with sugar, salt, and lime juice can make the dish one-dimensional. Not tasting and adjusting seasoning before serving.
Frequently Asked Questions
What is sambal belacan?
Sambal belacan is a popular Malaysian chili paste made from fresh chilies, belacan (shrimp paste), and sometimes lime juice or tamarind. It provides a unique savory, spicy, and umami flavor.
Can I make this dish less spicy?
Absolutely. Reduce the amount of sambal belacan to 1/2 tablespoon or less, or choose a milder chili paste if making your own sambal.
MORE TO KNOW
The key to perfectly cooked Sambal Sotong is high heat and quick cooking. Squid releases a lot of water, so ensuring it's dry before cooking and using a hot wok helps to sear it quickly, locking in moisture and preventing a watery sauce. If your sambal is very thick, you might need an extra tablespoon of water to achieve the desired sauce consistency. Taste and adjust seasoning (salt, sugar, lime) at the end for a balanced flavor profile.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.