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Seafood Sambal with Prawns and Squid (Sotong)IntroductionContributed by Monique Allen-Symons. Recipe by Soudah Ngadi from Indonesia by way of SingaporeIngredients2 tbs oil
3 cloves garlic, minced or processed to fine
2 small onions, minced or processed to fine
2 small red chili (fresh), minced or processed to fine
1 tbs belachan*
1 medium onion, sliced
½ green bell pepper, cubed
½ red bell pepper, cubed
1 medium tomato, sliced
salt and sugar to taste
1 bay leaf
300g prawns, shelled, cleaned
300g squid/sotong, cleaned, cut into 1 cm width rings
*Belachan: A Southeast Asian condiment available at Asian food stores. Can substitute a preparation of shrimp, salt and cayenne blended/processed until smooth; a rich, reduced/concentrated mixture, preferably dried.Preparation
- Heat wok or large frying pan, add oil, sauté the minced ingredients until translucent and the aroma emerges. Add the belachan, fry and stir for 1 minute.
- Add sliced onion, green pepper, red pepper and tomato, fry until cooked through.
- Lastly, add the seafood, salt, sugar, and bay leaf, fry and stir. Cover and cook for at least 5 minutes. Serve immediately.
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