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Spicy Sautéed Calamari (Sambal Cumi) Recipe

Spicy Sautéed Calamari (Sambal Cumi) Recipe

Spicy Sautéed Calamari (Sambal Cumi) Recipe

Spicy Sautéed Calamari is my favorite dish to make for friends who claim they don’t like calamari. My experience has been that people think they don’t like calamari because they’ve had the experience of eating overcooked calamari that feels like chewing on rubber bands. This Balinese dish however, boasts the quint-essential flavors of Indonesia’s paradise island, coating lightly sautéed calamari with fragrant garlic, sweet soy sauce, and tangy, spicy chili. Preparing Spicy Sautéed Calamari is so quick and easy, you can save your energy for making more after friends and family inevitably change their minds about this tender seafood delicacy. One taste of this sweet and spicy dish will have the most finicky eaters becoming ardent calamari fans.

Ingredients :

    • 1 lb (500 g) calamari, bodies only
    • 12 garlic cloves
    • 1 large shallot, sliced
    • 1 small onion (yellow or white), sliced
    • 3 tablespoons oil
    • 1 tablespoon butter
    • 2 tablespoons sambal oelek
    • 2 tablespoons tamarind concentrate
    • 2 tablespoons sugar
    • 3/4 teaspoon salt
    • 1/4 teaspoon ground coriander
    • 1/4 cup (65ml) water
    • 2 tablespoons chopped coriander leaves (cilantro), to garnish

Method :

    1. Clean the calamari, rinsing thoroughly. Slice the calamari into small rings and set aside.
    2. Using a mortar and pestle or food processor, grind the garlic, shallot, and onion until they become a smooth paste.
    3. Heat the oil and butter in a wok or large skillet over high heat. Sauté the paste in the oil and butter until fragrant and translucent, about 1 to 2 minutes. Add the sambal oelek, tama-rind, and sugar. Stir for another minute until everything is well blended. Add the calamari, salt, ground coriander, and water. Sauté for another 1 to 2 minutes until the coriander has shrunk slightly and serve immediately. Garnish with chopped coriander leaves.

SERVES 4
PREPARATION TIME : 10-15 MINUTES
COOKING TIME : 6-8 MINUTES