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Crispy Sweet’n Spicy Calamari (Sotong Bumbu Bali) Recipe

Crispy Sweet’n Spicy Calamari (Sotong Bumbu Bali) Recipe

Crispy Sweet’n Spicy Calamari (Sotong Bumbu Bali) Recipe

I’ve had the great pleasure of eating this scrumptious delicacy in several offthe-beaten-path restaurants in Jakarta and Bali. For the longest time I could not figure out how they got the calamari so crunchy, especially when dressed in this thick, sweet, and spicy sauce. Fortunately, one of the chefs gave in to my persistent questions and here’s the secret—it’s done by boiling and deep-frying the squid twice, two times for both steps. This dish does take a little time to make, but is quite simple and more than worth the effort.

Ingredients :

    • 2 lb (1 kg) fresh small squid bodies, sliced into rings
    • 1 tablespoon oil + more for deep frying
    • Salt for sprinkling
    • 2 tablespoons sweet soy sauce
    • 1 tablespoon sambal oelek

Method :

    1. Bring a few inches (5-7 cm) of water to a vigorous boil in a medium sized pot over high heat. Once the water has come to a boil, gently slide the calamari into the water. Simmer for 5 minutes and drain. Repeat this step once more. Drain the rings and pat dry with a paper towel.
    2. Heat oil for deep-frying in a wok over medium high heat. Deep-fry the calamari rings for 10 or so minutes until golden brown. You may have to do this step in two halves to ensure enough space for the rings to float around. Drain the rings on a plate lined with paper towels and allow to cool for a few minutes.
    3. Now repeat step 2 again (without having to reheat the oil), deep-frying the calamari for another 10 or so minutes. This time the calamari should come out a little more golden and after leaving to cool again on the paper towel, it should be perfectly crunchy.
    4. Heat the remaining tablespoon of oil in another small wok or skillet over high heat. Sauté the sweet soy sauce and sambal oelek for a few seconds until thoroughly mixed before tossing in the calamari rings. Mix the calamari and sauce before transferring to a serving plate. Sprinkle with salt and serve immediately.