Zesty Singaporean Chili Sambal Squid with Pineapple Boat
This vibrant dish pairs the heat of Singaporean chili sambal with tender squid, beautifully served in a carved pineapple boat for a tropical touch.
Preparation
Get these tasks done before you start cooking.
Preparing the Chili Sambal
- 1
Heat oil
In a pan, heat vegetable oil over medium heat.
- 2
Sauté aromatics
Add minced garlic and red chilies, sauté until fragrant.
- 3
Combine sambal
Stir in shrimp paste, sugar, and lime juice, cook for another 2 minutes.
Preparing the Squid
- 1
Marinate squid
In a bowl, combine squid rings with soy sauce and fish sauce.
- 2
Rest squid
Marinate for at least 15 minutes.
- 3
Prepare squid
Drain and set aside.
Tip: Do not overcook the squid to avoid a rubbery texture.
How to Make Zesty Singaporean Chili Sambal Squid with Pineapple Boat
Total time: 2 h · Yields 4 servings
- 1
Chili Sambal Preparation
Gently mix sambal ingredients over medium heat until aromatic.
- 2
Squid Cooking
Sauté the marinated squid on high heat for 3-5 minutes until just cooked.
- 3
Pineapple Boat
Lightly brush scoop-pineapple shells with lime juice and sugar before placing in a hot oven for 5 minutes.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I make this ahead?
Yes, you can prep the sambal and marinate the squid ahead of time, but assemble the dish fresh for best results.
What can I substitute for shrimp paste?
You can use fish sauce or even miso paste for a similar umami profile.
Is there a way to reduce the dish’s spiciness?
Use fewer chilies or consider using sweet red peppers for a milder flavor.
Can I use frozen squid?
Yes, ensure it is thoroughly thawed and patted dry before marinating for optimal texture.
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