Squid and Petai Sambal

Prep Time : 15 mins

Cook Time : 20 mins

Serves : 4

Prepare with
Niigata Prawn Powder
  • 5 squids, cleaned and cut into rings
  • 1 large onion, sliced
  • 1 bowl dried chilli paste
  • 2 Tbsp tamarind juice
  • 1 Tbsp oyster sauce
  • 1 Tbsp Niigata Prawn Powder
  • Palm sugar
  • 1 bowl stink beans (petai), peeled
  • Salt to taste

Paste Ingredients (pounded)

  • 1 large onion
  • 5 shallots
  • 4 cloves garlic
  • 2 inches ginger
  1. Heat squid rings in a pan or wok without oil to release the natural juices. To avoid rubbery squids, do not overcook. Scoop out squid and juices into separate bowls.
  2. Heat oil and fry onion slices until just turning golden. Then add dried chilli paste and the finely pounded/blended paste ingredients. Fry this sambal paste until fragrant (oil has separated).
  3. Add tamarind juice, oyster sauce, palm sugar, prawn powder, and squid juices.
  4. Add the squid rings and stink beans. Continue cooking until the beans are cooked, about 3–5 minutes and season with salt.
  • Fry with plenty of oil to ensure the sambal paste is well-cooked and tasty.
  • Excess oil can be removed after the sambal is cooked.
  • Niigata Prawn Powder enriches the taste of seafood.
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Recipe by Che Nom

Umami-rich Recipes

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