Sambal Sotong – 叁巴苏东

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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  • Servings: 3 - 4pax

  • Time: 15 min

  • Skill: Easy


  1. 500g Sotong (cleaned & cut into bite sizes)

  2. 4 tbsp Coconut milk

  3. 1½ tbsp Tamarind pulp (Dilute with ½ cup hot water, strained as we only need the juice)

  4. Sugar to taste

  5. Salt to taste

Spice Paste:

  1. 8 Shallots

  2. 4 cloves Garlic

  3. ½ tbsp Toasted belachan

  4. 4 tbsp Chilli paste

  5. 100g Red onion 


  1. Blend all ingredients under the spice mix until smooth, set aside.

  2. Heat oil in a pan and stir fry the spice paste until fragrant.

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

  4. 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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