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Squid sambal

by Christina Julia

Squid sambal

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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


  • 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

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