Squid Sambal

Recipe Ingredients

2 lbs	908g / 32oz	Squid - cut into rings
1		Onion - chopped
1/4 cup	23g / 0.8oz	Almonds
2		Fresh chiles - finely
		Or
1 teaspoon	5ml	Cayenne
1 teaspoon	5ml	Grated lemon peel
1 teaspoon	5ml	Tamarind concentrate - dissolved in
2 tablespoons	30ml	Water - or
2 tablespoons	30ml	Lemon juice
1 teaspoon	5ml	Lemon grass - (dry), or
1		Fresh lemon grass - chopped
1 tablespoon	15ml	Brown sugar
1/4 teaspoon	1.3ml	Shrimp paste or *
1 teaspoon	5ml	Dried - salted shrimp
2 tablespoons	30ml	Vegetable oil

Recipe Instructions

* (known as shrimp sauce in China), This is probably the most exotic of these recipes. No country of origin is given, but from the name and the process it must be Indonesian or Malaysian.

This dish has several unusual ingredients for which there are adequate substitutes available. In any case, all the exotic ingredients are available at Chinese grocery.

In a food processor, purse the onion, almonds, chiles and shrimp paste.

In a large, heavy frying pan or a wok, saute the spice paste in oil over low heat. When it turns dark brown, add tamarind water, the lemon, lemon grass and sugar. Saute a minute more, then add the squid. Turn up the heat and cook for 3 minutes, adding water if necessary to keep the sauce from sticking. Remove from heat and serve over rice.

As a main course this dish serves 3; as a side dish, 6 or more.

From "The International Squid Cookbook" by Isaac Cronin, Aris Books, Berkeley, Ca. 1981 ISBN 0-915572-61-3

Source:
Whole Foods Market

Rating

Average rating:

2.5 (2 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.