Squid Sambal Sotong Squid Cooked In Chilli Paste Recipe 395
SQUID - SAMBAL SOTONG (SQUID COOKED IN CHILLI PASTE) RECIPE - (3.9/5)
Provided by Aemelia
Number Of Ingredients 8
Steps:
- Prepare the squid. Clean and wash it. Cut it into rings, half a cm thick. Slice 3 pieces of the onions into rings. Blend the soaked dried chillies, white bottom part of the lemon grass along with the rest of the onions into a fine paste. Heat up the wok. Toast the belachan first and add the oil. Then add the paste and simmer for 15 minutes. Add the salt and sugar along the way. Taste along the way to get the right balance. Then add the onion rings. Simmer for another 5 minutes. Add the squid in. Stir. Remove after 2 minutes and plate. Garnish with coriander leaves, a dash of lime juice and serve it with fresh sliced cucumber and tomatoes.
CHILLI-SALT SQUID
This recipe is from Australian chef Neil Perry. I haven't tried this yet but it looked really good. Enjoy
Provided by Terese
Categories Squid
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Clean squid by gently pulling head and tentacles away from the body.
- Pull out the clear backbone (quill) from inside the body and discard entrails.
- Cut tentacles from the head just below the eyes; discard head.
- Remove side wings and fine membrance from body.
- Rinse body, tentacles and wings thoroughly and pat dry with kitchen paper.
- Cut squid down the centre so that it will open flat out, and slice body and wings into 5mm (1/4in) wide strips.
- In a large bowl, combine flour, chilli powder and salt.
- Add squid, including tentacles, and toss to coat, shaking off any excess flour.
- Heat oil in a hot wok until the surface seems to shimmer slightly.
- Add half the squid and deep-fry for about 1 minute, or until just tender and beginning to colour.
- Remove with a slotted spoon and drain well on kitchen paper.
- Repeat process with remaining squid.
- Add chillies to the same hot oil and fry for about 30 seconds, or until they are a deep bright-red colour; remove with a slotted spoon and drain well.
- Arrange squid on a platter and garnish with fried chillies, spring onions and coriander.
- Serve immediately, with lemon halves.
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