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Ingredients
- 3 tablespoons groundnut oil
- 1 tablespoon tamarind pulp, soaked in 150ml/5fl oz water for 10 minutes
- 11⁄2 teaspoons paprika
- 1 teaspoon granulated sugar
- 1⁄2 teaspoon salt
- 450g/1lb small squid with tentacles, cleaned
- For the spice paste
- 2 large onions, chopped
- 2 garlic cloves, chopped
- 1 teaspoon dried shrimp paste
- 11⁄2 tablespoons sambal oelek
- 1 tablespoon chopped fresh lemon grass
Instructions
- Put the ingredients for the spice paste in a blender or food processor,
and blend to produce a thick paste. - Heat the oil in a large saucepan, add the paste and fry over a medium
heat for 8 minutes, stirring constantly, until the paste is cooked and
lightly golden. - Strain the tamarind pulp through a sieve, discard the pulp and add the
strained tamarind liquid to the pan with the paprika, sugar and salt.
Cook the sambal sauce over a very heat, stirring occasionally, for about
10 minutes. - Cut the squid tubes into 2.5cm/1in thick rings, and add them and the
tentacles to the pan. - Increase the heat and cook the squid sambal, stirring constantly, for 5–6
minutes or until the squid is cooked and the sauce is thick. Serve hot
