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Grilled tamarind squid.

Servings: 2

Ingredients

  • 1 squid calamari medium size
  • 3 tbsp oil vegetable oil
  • 1 tbsp garlic minced
  • 1 tbsp shallot minced
  • 1 tbsp scallion white
  • 150 ml tamarind juice
  • 2 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 2 tbsp sugar
  • 1 tbsp chilli paste

Instructions

  • Make sure your squid is cleaned. You can slice it into rings or cut it open.
  • Heat 1 tbsp of oil in a wok or large pan over medium-high heat. Add the squid and pan-fry quickly for about 1−2 minutes until it just curls and turns opaque. Do not overcook it! Remove the squid immediately and set it aside.
  • Wipe the pan clean. Add 2 tbsp of oil and heat over medium heat. Add the minced garlic, shallot, scallion white, and fresh chili. Fry until fragrant, about 30 seconds to 1 minute.
  • Pour in the 150 ml of tamarind juice.
  • Add the fish sauce, oyster sauce, sugar, and chili paste. Stir everything together well.
  • Bring the sauce to a boil, then reduce the heat to a simmer. Allow the sauce to reduce for several minutes until it thickens slightly and coats the back of a spoon. This concentrates all the amazing sweet-and-sour flavor!
  • Once the sauce has reduced to your liking, add the pan-fried squid back into the pan.
  • Quickly toss the squid in the tamarind sauce and mix well.