This Chili Fried Squid or known as Sambal Sotong in Malaysia is simply a delicious dish and easy to prepare. It can be served with steamed rice and other side dish.
2 tbsp tamarind pulp
1 stalk of lemongrass, peeled and sliced
1 garlic clove, crushed
4 dried red chilies, soaked and drained
1 tsp shrimp paste
1 onion, chopped
2 tbsp peanut oil
1/2 tsp salt
2 tsp palm sugar or brown sugar
Clean the squid. Cut and set aside, with the tentacles.
Soak the tamarind pulp in 125ml boiling water and leave for 5 minutes. Knead to dissolve, then strain the tamarind water and set aside.
Grind, pound or blend the lemongrass, garlic, drained chilies, shrimp paste and onion together to make a paste.
Heat a wok until hot, then add the oil. When the oil is hot, add the blended paste and stir-fry for 2 minutes.
Add the tamarind water, salt and sugar and stir-fry for 3 minutes. Add the squid meat and tentacles and stir-fry over high heat for 3-4 minutes, until cooked but still tender.
Serve this spicy chili fried squid with steamed rice.