Chef Wan's Nyonya squid sambal
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
- ¼ cup oil
- 600 g squid - cleaned and sliced
- Juice of 5 kalamansi limes
- 3 tablespoon tomato ketchup
- Salt
- 1-2 tablespoon of sugar
- A handful of mint leaves and coriander leaves
- 8 red chillies - seeded
- 3 bird's eye chillies 3 - seeded (omit if you prefer it less spicy)
- 4 onions - peeled and quartered
- 3 cloves of garlic
- ½ tsp of dried shrimp paste (belacan)
- 1 cm fresh turmeric or ½ tsp turmeric powder
- 1 cm fresh ginger
- 2 kaffir lime leaves
- 2 stalks of lemongrass
- 5 candlenuts (buah keras)
- Combine ingredients for spice paste in a food processor and blend till fine.
- Heat oil in a pan, fry the spice paste until fragrant. This takes about 10-15 minutes.
- Add in squid, lime juice and salt.
- Mix in tomato sauce and 1 tablespoon of sugar.
- Top with mint and coriander leaves.
Feel free to adjust the amount of oil used. I started with less than ¼ cup.
Serving size: 4 Calories: 276 Fat: 15g Saturated fat: 1g Unsaturated fat: 13g Trans fat: 0g Carbohydrates: 39g Sugar: 20g Sodium: 184mg Fiber: 6g Protein: 5g Cholesterol: 0mg
Recipe by Maya Kitchenette at https://mayakitchenette.com/chef-wans-nyonya-squid-sambal/
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