Sotong Kangkung (Malaysian Squid with Water Spinach)

🧂 Ingredients

• 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

👨‍🍳 Instructions

1. 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.

   ⏱️ 10 minutes
2. 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.

   ⏱️ 5 minutes
3. 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.

   ⏱️ 1 minute
4. 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.

   ⏱️ 1 minute
5. 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.

   ⏱️ 2 minutes
6. 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.

   ⏱️ 2 minutes
7. 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.

   ⏱️ 1 minute
8. 8

   Serve immediately, piping hot, with steamed rice.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Toasting 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.
• ✓High heat is crucial for stir-frying to achieve a good sear on the squid and keep the kangkung crisp.
• ✓The quality and freshness of the belacan are key to the authentic flavor of this dish. Use a good quality brand.
• ✓Do not overcook the squid. It cooks very quickly and will become rubbery if subjected to heat for too long.

🔄 Variations

• 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.

🥗 Nutrition

Per serving