Squid sambal







Cook Time

25-30 Min


  • 3 tablespoons groundnut oil
  • 1 tablespoon tamarind pulp, soaked in 150ml/5fl oz water for 10 minutes
  • 1 1⁄2 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
  • 1 1⁄2 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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