Don Signature Crab - Singapore Food Guide

Sambal Sotong (Squid)

Singapore-style wok-fried sambal sotong — tender squid tossed in a spicy, tangy sambal glaze with belacan and chilli padi for that true hawker-centre kick.

Sambal Sotong (Squid)

About this dish

Sambal Sotong is a beloved Singaporean seafood dish you’ll find at zi char stalls, hawker centres and homely kitchens from East Coast to Tiong Bahru. This version is a straightforward, wok-fried sambal squid that balances fiery chilli padi heat, umami from toasted belacan (shrimp paste) and a bright squeeze of lime — exactly the kind of plate families share over steamed rice.

At home, busy parents and supper hunters love sambal sotong because it cooks in minutes yet delivers layered flavours reminiscent of a hawker-centre favourite. In heartland kopitiams or late-night hawker rows, it’s often served family-style alongside sambal kangkong, achar and a plate of plain rice — great for potlucks, weekday dinners or festive spreads when you want something with oomph.

The texture is key: squid should be tender with a slight chew and a glossy sambal coating that clings to each ring. You can make the sauce more luscious with a splash of coconut milk for a creamier finish, or keep it lean and punchy like many zi char stalls. Adjust chilli padi to suit the table — Singaporeans will recognise the classic sambal hit, but you can tame it for kids or ramp it up for chilli lovers.

Ingredients

  • 500 g fresh squid (sotong), cleaned, tubes sliced into 1 cm rings and tentacles left whole
  • 1 tsp cornflour (for light marinade)
  • 1 tsp light soy sauce (for marinade)
  • 2 tbsp vegetable oil (or neutral oil suitable for high heat)
  • 6–8 bird's eye chillies (chilli padi), adjust to taste, roughly chopped
  • 4 dried red chillies, soaked in hot water until soft, drained
  • 4 shallots, peeled and roughly chopped
  • 3 cloves garlic, peeled
  • 1 thumb-sized piece ginger, peeled and sliced (optional)
  • 1 tsp belacan (toasted shrimp paste) or 1 tbsp fermented shrimp paste, toasted
  • 1 tbsp tamarind paste (or 2 tbsp lime juice) for tang
  • 1 tbsp palm sugar or light brown sugar (adjust for sweetness)
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce or 1 tbsp kecap manis (optional, for colour and depth)
  • 100 ml coconut milk (optional, for creamier sambal)
  • Salt to taste (about 1/4–1/2 tsp)
  • 2 stalks spring onions, sliced on the diagonal for garnish
  • Fresh lime wedges (to serve)
  • Fried shallots (optional garnish)
  • Cucumber slices (to cool the palate, optional)

Step-by-Step Method

  1. Prepare the squid: rinse and pat dry, slice tubes into 1 cm rings and keep tentacles whole; toss with 1 tsp cornflour and 1 tsp light soy sauce and set aside for 10 minutes — this helps keep the squid tender and gives a glossy finish.
  2. Make the sambal paste: in a blender or food processor combine bird's eye chillies, soaked dried chillies, shallots, garlic, ginger (if using) and toasted belacan; blitz to a coarse paste, scraping down sides as needed. Add a splash of oil if the blender needs help.
  3. Heat the wok on high until very hot, then add 2 tbsp vegetable oil. When the oil shimmers, add the sambal paste and stir-fry over medium-high heat for 3–4 minutes until fragrant and the oil begins to separate from the paste — this builds flavour like at a zi char stall.
  4. Season the paste by stirring in tamarind paste (or lime juice), palm sugar, 1 tbsp light soy sauce and dark soy/kecap manis if using. Taste and adjust: balance heat, salt and sweet like a hawker cook would.
  5. Reduce heat to medium, add the squid and toss quickly to coat in the sambal. Stir-fry for 2–3 minutes until the squid just turns opaque; avoid overcooking or it will become rubbery. If using coconut milk, pour it in now and simmer for 1 minute to meld flavours.
  6. Increase heat briefly to bring the sauce to a gentle bubble, then take off the heat and finish with a squeeze of lime to lift the flavours. Scatter sliced spring onions and fried shallots on top.
  7. Serve immediately family-style with steamed white rice, cucumber slices and extra lime wedges. Leftovers keep in the fridge for up to 2 days; reheat gently to avoid overcooking the squid.

Tips & Serving Ideas

  • Toast belacan on a dry pan until fragrant before pounding or blending — this mellows its edge and gives a deep umami smell like hawker stalls.
  • If fresh chilli padi is too hot, halve the amount or substitute with red bird's eye chillies from the supermarket; dried chillies add colour and body to the paste.
  • Cook squid quickly over high heat — 2–3 minutes is enough. Low-and-slow will make it rubbery. Use a very hot wok for that slight sear.
  • For a creamier, less fiery version (popular with kids), stir in 100 ml coconut milk at the end and reduce the chilli padi by half.
  • Shop at local supermarkets (NTUC FairPrice, Cold Storage, Sheng Siong) for squid and sambal ingredients; belacan and dried chillies are usually in the Southeast Asian aisle.
  • Make sambal paste ahead and refrigerate for up to 3 days or freeze in portions — fresher than store-bought jars and perfect for last-minute zi char-style cooking.
  • Leftovers reheat gently over low heat with a splash of water or coconut milk; avoid high heat which overcooks the squid.

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