dinner · dairy-free
Sambal sotong with tamarind
Squid rings cooked briefly in a hot, tangy sauce of onion, sambal and tamarind, a fast Malaysian-style dish for serving with rice.
- Time
- 25min
- Steps
- 4
Ingredients
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Allergens
Contains molluscs.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cut the squid into rings and pat them dry. Slice the onion thin and mince the garlic. Stir the tamarind and sugar into 60 ml of water.
-
2
Warm the oil in a wide skillet and cook the onion over medium heat for 5 minutes until soft. Add the garlic and sambal and cook 1 minute.
-
3
Pour in the tamarind mixture and simmer until the sauce lightly coats a spoon. Turn up the heat and toss in the squid, cooking only until firm and opaque, 2 to 3 minutes.
-
4
Remove from the heat and spoon the squid and sauce over hot rice.
