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Stuffed cuttlefish squids sambal Recipe

Stuffed cuttlefish squids sambal is a popular Malay Side Dish
Author :
 
On :
Thursday, 1 January, 1970
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Malay Recipe
Technique :
Braise Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 600g - cuttlefish
  • 200g - Prawns (chopped and mashed into a paste)
  • 2 - fresh red chillies, chopped
  • 1 stalk - spring onions, chopped
  • 4 tbsp - oil
  • 2 tsp - Corn flour
  • Ground spices:
  • 10 - Shallots
  • 4 pieces - Garlic
  • 2cm - shrimp paste (toasted) belacan
  • 2-3 tbsp - chilli paste
  • 3 tbsp - Tamarind juice
  • salt and Sugar to taste
  • 1/2 cup - water
  • How to Make Stuffed cuttlefish squids sambal:

    1. Clean the cuttlefish and dry it.
    2. Cut away the tip so that the air can escape.
    3. Coat the inside with a little corn flour (so that the filling will stick).
    4. Mix prawn paste, red chillies and spring onions together until well combined.
    5. Stuff each cuttlefish with the prawn paste.
    6. Use a toothpick to seal the edges.
    7. You can steam the cuttlefish or deep-fry the cuttlefish until it is done.
    8. Heat up the oil, saute the ground spices until fragrant.
    9. Add tamarind juice, water, salt and sugar.
    10. Add the cuttlefish and cook until the gravy thickens.



     

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