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Sotong Kangkung
Malaysian Squid with Water Spinach
A vibrant and flavorful Malaysian stir-fry featuring tender squid and crisp water spinach coated in a pungent and spicy belacan (shrimp paste) sauce. This dish is quick to prepare and perfect for a weeknight meal.
ð§ ææ
- 400 g Squid
- 300 g Kangkung (water spinach)
- 1 tbsp Belacan (shrimp paste)
- 4-6 Fresh red chilies
- 4 cloves Garlic
- 2 Shallots
- 2 tbsp Vegetable oil
- 1 tsp Sugar
- 1 tbsp Lime juice
ðšâð³ äœãæ¹
- 1
Prepare the chili paste: In a mortar and pestle or a small food processor, pound or blend the toasted belacan, chopped chilies, garlic, and shallots into a coarse paste. Set aside.
â±ïž 10 minutes - 2
Prepare the squid: Ensure the squid is cleaned and cut into rings and tentacles. Pat dry with paper towels to ensure a good sear.
â±ïž 5 minutes - 3
Heat a wok or large skillet over high heat until smoking slightly. Add the vegetable oil and swirl to coat. Once the oil is shimmering, add the prepared chili paste.
â±ïž 1 minute - 4
Stir-fry the chili paste for about 1 minute until it becomes very fragrant and the oil starts to separate. Be careful not to burn it.
â±ïž 1 minute - 5
Add the prepared squid rings and tentacles to the wok. Stir-fry quickly for 1-2 minutes until the squid just turns opaque and is lightly curled. Do not overcook, as it will become tough.
â±ïž 2 minutes - 6
Add the cut kangkung to the wok. Toss continuously for 1-2 minutes until the kangkung leaves are wilted but still vibrant green, and the stems are tender-crisp.
â±ïž 2 minutes - 7
Stir in the sugar and lime juice. Toss everything together to combine and ensure the sauce coats the ingredients evenly. Taste and adjust seasoning if necessary.
â±ïž 1 minute - 8
Serve immediately, piping hot, with steamed rice.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âToasting the belacan before pounding can enhance its aroma and reduce its pungent smell. You can do this by dry-roasting it in a small pan over low heat for a few minutes until fragrant.
- âHigh heat is crucial for stir-frying to achieve a good sear on the squid and keep the kangkung crisp.
- âThe quality and freshness of the belacan are key to the authentic flavor of this dish. Use a good quality brand.
- âDo not overcook the squid. It cooks very quickly and will become rubbery if subjected to heat for too long.
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- Add peeled prawns along with the squid for added seafood flavor.
- Increase the number of chilies for a spicier dish.
- A splash of soy sauce or fish sauce can be added for extra umami, though traditionally it relies on belacan.