Sambal sotong or chili squid is a Malaysian recipe that is perfect with white rice or as an appetizer. Make sure that you do not overcook the squid, so that it will not be chewy. If you have cuttlefish, you can prepare it the same way as well.
1 tablespoon tamarind pulp
2 tablespoons oil
1/2 teaspoon salt
3 tablespoons coconut milk
600g squid cleaned and cut into rings or squares
2 medium green chilies, de seeded and diced
1 cup shallots
2 tablespoons, ground dried red chilies
1 teaspoon shrimp paste
1 tablespoon peanuts
2 teaspoons soy sauce
1/4 cup water
Soak the tamarind pulp in 2 tablespoons of water for at least 30 minutes. Stir and then strain the water. Discard the tamarind pulp and seeds.
Place the green chili, red chili, shallots shrimp paste, water and peanuts in a food processor. Blend until smooth or once you get a pasty mixture. If you are using a mortar and pestle, ground the dry ingredients first and gradually add water to form a paste.
Heat the oil in a saucepan over medium heat. Add the chili paste mixture and cool it for 1-2 minutes until fragrant. Pour in the tamarind infused water. Increase the heat and bring it to a boil. Add the coconut cream and let it boil again.
Place the squid in the saucepan. Reduce the heat and let it simmer for another 2-3 minutes until the squid is cooked. Do not overcook. Transfer it to a serving plate or over rice.
Photo Courtesy Of: stu_spivack