Ingredient and Portion
BBQ Sambal Squids
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Its the time of the year where there will be more partying including barbecue functions.
This is one of the dishes my son and his friends would request for their BBQ function.
This is one of the dishes my son and his friends would request for their BBQ function.
6 pieces of large Squids
A roll of Aluminum Foil (for wrapping the sambal squids)
Sambal Ingredients:
5 seeded red chillies
1 teaspoon toasted belachan (shrimp paste)
5 shallots (thinly sliced)
2 lemongrass (cut into thin slices)
Half tablespoon of coarse sugar
Half tablespoon of XO fish sauce
Sea salt to taste
1 tablespoon of tamarind pulp (8 tablespoons of water)
A roll of Aluminum Foil (for wrapping the sambal squids)
Sambal Ingredients:
5 seeded red chillies
1 teaspoon toasted belachan (shrimp paste)
5 shallots (thinly sliced)
2 lemongrass (cut into thin slices)
Half tablespoon of coarse sugar
Half tablespoon of XO fish sauce
Sea salt to taste
1 tablespoon of tamarind pulp (8 tablespoons of water)
Method
Prepare the sambal by grinding altogether the above ingredients in a food processor.
The sambal paste must be well blended and smooth.
Heat up a wok and stir fry the sambal paste until fragrance or when the oil separates from the sambal paste. Add seasonings salt, sugar and fish sauce and stir quick, dish out and set aside to cool.
For more fragrance, you may want to add two big onions sliced thinly and combine with the above sambal paste.
Divide or cut the aluminum foil into rectangle sizes to wrap the sliced squids and sambal paste.
The sambal paste must be well blended and smooth.
Heat up a wok and stir fry the sambal paste until fragrance or when the oil separates from the sambal paste. Add seasonings salt, sugar and fish sauce and stir quick, dish out and set aside to cool.
For more fragrance, you may want to add two big onions sliced thinly and combine with the above sambal paste.
Divide or cut the aluminum foil into rectangle sizes to wrap the sliced squids and sambal paste.
Tips
You can prepare the food in advance and leave them in the refrigerator prior barbecue.
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