~ Squid sambal ~

[MysteRy]

Squid sambal



Ingredients

8 dried red chillies
2 tsp shrimp paste (belachan)
2 red bird’s-eye chillies, roughly chopped
2 tsp chopped ginger
1 lemongrass stalk, white part only, roughly chopped
10 (150 g) Asian red eschalots , roughly chopped
4 garlic cloves, roughly chopped
1 tbsp tamarind pulp (block form)
2 tsp dark soy sauce
2 tbsp grated palm sugar
800 g whole squid, cleaned
80 ml (⅓ cup) vegetable oil
250 g cherry tomatoes, halved
lime wedges and nasi kunyit, to serve

Instructions

Soaking time 30 minutes

Soak dried chillies in boiling water for 30 minutes or until softened, then drain. Meanwhile, wrap shrimp paste in foil and cook in a small, heavy-based frying pan over medium-low heat for 4 minutes each side or until fragrant (open foil to check). Transfer to a food processor with bird’s-eye chillies, ginger, lemongrass, eschalots and garlic, and process to a smooth paste. Set aside.

Meanwhile, soften tamarind pulp in 60 ml boiling water in a bowl for 20 minutes. Strain through a fine sieve into a bowl, pressing to extract as much liquid as possible. Discard solids. Add soy sauce and sugar, and stir until sugar is dissolved.

Cut squid into 5 cm x 2.5 cm pieces. Cut tentacles in half if large.

Heat oil in a large wok or saucepan over medium-high heat. Add reserved chilli paste and cook, stirring, for 1 minute or until fragrant. Add squid and stir-fry for 3 minutes or until almost tender, then add tamarind mixture. Cook, stirring, for a further 2 minutes or until liquid comes to the boil and squid is tender. Remove squid with a slotted spoon and transfer to a bowl. Bring liquid to the boil, then cook for 3 minutes or until reduced and very thick. Return squid to wok with tomatoes, toss to coat, then season with salt and pepper. Serve with lime and nasi kunyit (turmeric rice).

 Note

• Shrimp paste (belachan) and Asian red eschalots are available from Asian food shops.
• Tamarind pulp (block form), available from Asian food shops, is a block of tamarind including the pulp and sometimes the seeds. This requires soaking to soften the pulp.