Stuffed cuttlefish squids sambal

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Braise Recipe
Difficulty: Medium

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  • 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

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