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Malaysian Curry : Sambal Squid

Ingredients A

  • 2 medium squids
  • 120g grated coconut
  • ½ onion, cut into pieces
  • 1 red chili, sliced
  • 1 tablespoon sugar
  • 2 tablespoons salt

Ingredients B (Paste)

  • 12 shallots, sliced
  • 2 tomatoes
  • 5 cloves garlic, peeled
  • 20 dried chilies
  • 1 tablespoon shrimp paste
  • 2 tablespoons lemon juice
  • 2 kaffir lime leaves, sliced

Method for Cooking Sambal Squid :

  1. Cut squids into rings. Scald with boiling water before rinsing with ice water. Drain well.
  2. Squeeze grated coconut with 120ml of water to extract coconut milk.
  3. To make Paste : Blend Ingredients B with 120ml of water until a paste is formed.
  4. Heat 3 tablespoons of oil and fry the ground paste, onion and chili till fragrant. Add sugar and salt then add squids and cook through.
  5. Add coconut milk and bring it to a boil. Serve.

Tips : Scalding squids before rinsing with ice water can retain their crunch and prevent them from getting tough.

Malaysian Curry

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Last Updated: 24/07/2011