A quick and flavorful Malaysian-inspired stir-fry featuring tender squid coated in a vibrant, spicy sambal sauce, perfect for beginners and weeknight meals.
Easy Sambal Squid Stir-fry
A quick and flavorful Malaysian-inspired stir-fry featuring tender squid coated in a vibrant, spicy sambal sauce, perfect for beginners and weeknight meals.
Ingredients
- 500 g fresh squid cleaned and scored
- 3 tbsp store-bought sambal oelek or homemade paste
- 2 medium shallots finely sliced
- 3 cloves garlic minced
- 1 red chili fresh red chili sliced (optional
- 1 tsp sugar
- 1 tbsp lime juice freshly squeezed
- 2 tbsp cooking oil neutral flavor
- 2 tbsp water
- for garnish fresh coriander chopped
Instructions
- 1. Clean the squid thoroughly. Remove the innards, skin, and cartilage. Score the body in a crosshatch pattern (optional, helps it curl nicely) and cut into bite-sized pieces. Pat dry.
- 2. Heat cooking oil in a wok or large pan over medium-high heat. Add sliced shallots and minced garlic. Stir-fry for 1-2 minutes until fragrant and lightly golden.
- 3. Stir in the sambal oelek and sliced fresh red chili (if using). Cook, stirring constantly, for 2-3 minutes until the oil separates and the sambal is aromatic.
- 4. Add the cleaned squid to the pan. Stir-fry vigorously for 2-3 minutes, just until the squid turns opaque and is cooked through. Be careful not to overcook, as it will become tough.
- 5. Stir in the sugar, fresh lime juice, and water. Season with salt to taste. Mix well to ensure the squid is evenly coated with the sauce.
- 6. Cook for another minute, allowing the sauce to thicken slightly. Remove from heat immediately.
- 7. Garnish with chopped fresh coriander and serve hot with steamed white rice.
Notes
Do not overcook the squid; it cooks very quickly, typically turning opaque in 2-3 minutes. Overcooking will make it rubbery. For a milder dish, reduce the amount of sambal or omit the fresh chili. You can also add a splash of coconut milk for a creamier sauce. Serve immediately with steamed white rice.
