I do love a bit of squid, so when I happened upon this recipe in one of my many South East Asian cook books I had to make it. Malaysian food is up there as one of my favourite styles of cuisine. I eat it at least once a week. This is pretty healthy by Malaysian standards, giving me the excuse I need to eat it more often!
500g mixed squid rings and tentacles (washed)
8 shallots (chopped)
1 clove garlic (chopped)
1 large onion (chopped)
2 teaspoons shrimp paste
20 dried red chillies
3 tablespoons vegetable oil
2 tablespoons tamarind paste (diluted with 250ml water)
2 tablespoons sugar
2 teaspoons salt
125ml coconut milk
Soak the red chillies for 20 minutes in boiling water then drain and chop finely.
Blend together in a food processor or hand blender the onion, shallots, garlic, red chillies and shrimp paste. Heat the oil in a wok and then fry over a low heat the paste for 10 minutes until the oil separates. Add the tamarind water, sugar and salt and bring to a simmer. Turn up the heat slightly and cook until the sauce thickens (about 8 minutes). Add the coconut milk and squid and simmer for 3 minutes before serving.
Serve with rice or noodles with a lime wedge to squeeze over should the urge take you.