Squid in Black Ink (Sotong Masak Hitam)
Squid in Black Ink (Sotong Masak Hitam)
Get this quick and easy squid in ink sauce recipe by Chef Wan from Best Wan!.
  • Difficulty Level Moderate
  • Technique Stir Frying
  • Preparation Time 20 minutes
  • Cooking Time 10 minutes
  • Yield 2 servings
As seen on Best Wan!
  • 50 millilitres / 1½ fl oz Vegetable Oil
  • 4 Shallots (Red Onions), peeled and sliced thinly
  • 3 Garlic cloves, peeled and sliced thinly
  • 800 grams / 1¾ pound Squid, cleaned and washed - retain the Ink
  • 1 large Red Onion, peeled and sliced thinly
  • 3 stalks Lemongrass (Serai), sliced thinly
  • 3 Red Chillies, cut lengthwise and remove seeds
  • 1 piece Ginger, thinly sliced
  • 1 tablespoon / ½ fl oz Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain
  • 75 millilitres / 2½ fl oz Water
  • Salt to taste
  • Sugar to taste
  1. Wash and cut squid tubes and flatten. Use a sharp knife to score (shallow cut) the squid in a criss-crossed diamond-shaped pattern - Or chop whole squid tubes into 1cm rings
  2. Heat cooking oil in a wok. Stir-fry shallots, ginger and garlic until brown
  3. Add in Lemongrass, sauté for several minutes
  4. Add in squid, tamarind juice, squid ink, red onion and chilli
  5. Flavour with salt, pepper and sugar to taste
  6. Cook for several minutes and serve

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