Sambal Sotong

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!

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Adjust Servings
500g Sotong (cleaned & cut into bite sizes)
4tbsp Coconut milk
tbsp Tamarind pulp (Dilute with ½ cup hot water, strained as we only need the juice)
Sugar to taste
Salt to taste
Spice Paste:
8 Shallots
4cloves Garlic
½tbsp Toasted belachan
4tbsp Chilli paste
100g Red onion 



Blend all ingredients under the spice mix until smooth, set aside.
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Heat oil in a pan and stir fry the spice paste until fragrant.
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Add in coconut milk, tamarind juice, salt & sugar. Cook over low heat until sambal sauce slightly thickens.
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Add in sotong and give it a fairly quick toss, as it cooks really quickly. Approx. 1 min. Turn off the heat.
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