KAM HEONG SOTONG: MALAYSIAN SQUID

Ingredients

• 1 lb of squid, cut into small ring pieces
• 2 tbsp arrowroot powder for squid marinade
• 2 tbsp of dried shrimps, first rehydrated then minced
• 3-4 curry leaves
• 1 stalk of Lemongrass, smashed
• 1 inch piece of ginger, shredded
• 5 dried chilis, rehydrated
• 3-4 birds eyes chilis sliced (if you want less spicy, choose 1-2 of a larger chili instead)
• 3 shallots, chopped
• 1 handful scallions, chopped

Sauce

• ½ tbsp Tau Cheong (salted soybean paste)
• 1 tbsp fish sauce
• 1 tbsp Dark thick soy sauce
• 1 tsp Soy sauce
• 1 tsp Sugar

How to Make

Preparation

1. Prior to cooking, coat the squid in the arrowroot powder

Stage 1: Pre-cook Squid

1. Heat up a wok (or saucepan if no wok available) on highest possible heat
2. Add ~3 tbsp of oil to the wok once it's piping hot. We used coconut oil in our recipe but whichever oil you prefer here
3. Add the arrowroot-coated squid to the wok and cook for just 1 minute, then remove from heat

Stage 2: Bringing it all together

1. Wipe wok clean with a paper towel and add another 2 tbsp oil
2. Start by adding the dried shrimps first and sauteeing until fragrant (roughly 1 min)
3. Add your shallots, scallions, chilis, curry leaves, lemongrass, ginger. Toss all the ingredients around vigorously and continue to fry for 2 minutes together
4. After several minutes, re-add the squid and toss around
5. Add the sauce and water into the wok. However much water you add is totally up to you. If you want more sauce, then add more water, but add at least 2 tbsp to help spread the flavor of the sauce around the dish
6. Take the wok off heat and serve immediately. Garnish with scallions