Squid sambal
Ingredients
11
Steps
5
Serves
4
Cook Time
25-30 Min
Ingredients
For the spice paste
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Put the ingredients for the spice paste in a blender or food processor, and blend to produce a thick paste.
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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.
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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.
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Cut the squid tubes into 2.5cm/1in thick rings, and add them and the tentacles to the pan.
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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.