Sambal Sotong

Mains
Seafood

Easy Level:

Cook Time:

Servings:

3 - 4pax

You won’t believe how quickly we got this cooked! From prep to finish, all under 15 mins.
This recipe is hot and spicy, great for the chilli-lovers. A little twist to the regular sambal sotong from the hawker centre bbq stalls, this sambal sotong balances the chillis’ heat and pungent flavours of belachan with sweet onions and coconut milk.
A must-try!

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Sotong (cleaned & cut into bite sizes)
0.00
g
g
Sotong (cleaned & cut into bite sizes)
0.00
tbsp
tbsp
Coconut milk
0.00
tbsp
tbsp
Coconut milk
0.00
tbsp
tbsp
Tamarind pulp (Dilute with ½ cup hot water, strained as we only need the juice)
0.00
tbsp
tbsp
Tamarind pulp (Dilute with ½ cup hot water, strained as we only need the juice)
Sugar to taste
Sugar to taste
Salt to taste
Salt to taste

Spice Paste

Shallots
Shallots
0.00
cloves
cloves
Garlic
0.00
cloves
cloves
Garlic
0.00
tbsp
tbsp
Toasted belachan
0.00
tbsp
tbsp
Toasted belachan
0.00
tbsp
tbsp
Chilli paste
0.00
tbsp
tbsp
Chilli paste
0.00
g
g
Red onion 
0.00
g
g
Red onion 

Steps

1

Blend all ingredients under the spice mix until smooth, set aside.
Blend all ingredients under the spice mix until smooth, set aside.
Mark as completed

2

Heat oil in a pan and stir fry the spice paste until fragrant.
Heat oil in a pan and stir fry the spice paste until fragrant.
Mark as completed

3

Add in coconut milk, tamarind juice, salt & sugar. Cook over low heat until sambal sauce slightly thickens.
Add in coconut milk, tamarind juice, salt & sugar. Cook over low heat until sambal sauce slightly thickens.
Mark as completed

4

Add in sotong and give it a fairly quick toss, as it cooks really quickly. Approx. 1 min. Turn off the heat.
Add in sotong and give it a fairly quick toss, as it cooks really quickly. Approx. 1 min. Turn off the heat.
Mark as completed

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