Squid Ink Sambal Prawn and Squid
Singaporeans don’t eat squid ink a lot. So this is really my own innovation, which suits my family. It is not uncommon to also not peel off the squid’s dotted skin. I like the taste of both the squid and its skin.
Here, I grind the paste to a fine paste. The alternative is leave the ingredients whole. This is a dish every Singapore grow up with, too, and a must have i
n family gatherings.
食谱
Squid Ink Sambal Prawn and Squid
- 准备
- 0 分钟
- 烹饪
- 0 分钟
- 总计
- 0 分钟
- 份量
- 0
材料
- 3 TbspOil
- 600 gPrawns and Squid, squid should be scored and cut into small pieces
- 1 cupwater mixed with 2 Tbsp asam, tamarind pulp and sieved
- 1 tspsugar
- Salt to taste
Grind together
- 10chillies
- 10shallots or 1 big onion
- 20 gbelachan
- Up to 5 mid size ink of squids, or 2 large
做法
- 01Grind together ingredients listed, add up to a tablespoon of water if needed.
- 02Heat the oil in a pan, fry paste for at least 15 minutes on low heat, until the oil separates from the paste and looks red.
- 03Put in the water, break the squid ink in the water, add sugar and boil until it thickens.
- 04Add the prawns and then the squid. If you cut the squids to finger length, they should not take more than 11/2 minutes to cook.
- 05Adjust salt according to taste and serve immediately with freshly steamed rice.