Grilled Squid with Sambal Matah & Slaw
Charred squid with punchy sambal matah (raw chili-shallot sauce) and cool shredded cabbage. Weeknight-easy, restaurant-quality, ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 220
- Protein
- 31g
freshelegantindonesiansquidcrispytenderweeknightdate-night
Ingredients
- 1 lb squid, cleaned and patted dry
- 2 whole fresh red chilies, thinly sliced
- 3 whole shallots, thinly sliced
- 1 whole lime (juiced)
- 2 cups shredded cabbage (green or napa)
- 1 tbsp fish sauce
Instructions
- 1
Make sambal matah: combine chilies, shallots, fish sauce, and lime juice in a bowl. Set aside.
- 2
Season squid generously with salt and pepper. Heat a skillet or grill to high until smoking.
- 3
Sear squid 90 seconds per side without moving — it should char and curl at the edges.
- 4
Scatter cabbage on a plate. Top with charred squid and pour sambal matah over everything.
- 5
Serve immediately with lime wedges and extra sambal on the side if you want.
Tools you’ll need
- 12-inch skillet or grill pan
- small mixing bowl
- cutting board
- chef's knife
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