This vibrant dish combines a symphony of boldly spicy, sweet, and zesty flavors to awaken your palette. It pairs perfectly with short-grain rice and fresh greens. Sambal squid is popular in Southeast Asia including Singapore and Malaysia. In this sambal squid recipe, I added a red bell pepper and a yellow onion which adds a naturally sweet dimension to the sauce. It is a must try for the spicy seafood lovers out there. Squid is high in protein, minerals and low in calories. Speaking of squid, is anyone else excited to hear that season 2 of Squid Games has officially been given the green light?
- 16oz frozen squid rings (calamari rings)
- ½ red bell pepper
- 1 yellow onion
- 1 stalk green onion
- 1.5 tbsp Huy Fong chili garlic sauce
- 1 tsp shrimp paste
- 1 lime
How to make sambal squid:
- Defrost and rinse squid rings
- Cut onion and red bell pepper into strip
- Heat up a large non-stick pan and coat with a splash of vegetable oil.
- Sauté the onions until just fragrant and add the squid rings.
- Add 1.5 tbsp of Huy Fong chili garlic sauce and prawn paste. You can adjust according to how much spice you can handle.
- Then add prawn paste and ensure that the squid is evenly coated.
- Add 3 tbsp of water.
- Lastly, toss in the red bell pepper and once the squid is cooked through.
- Garnish with green onion and add the juice of 1 lime .
- Enjoy with rice and your favorite greens.