10-Min Sambal Squid Over Coconut Rice
Crispy pan-fried squid tossed in fiery sambal paired with buttery coconut rice. One skillet, 10 minutes, pure Malaysian comfort.
- Total time
- 10 min
- Servings
- 2
- Calories
- 385
- Protein
- 26g
quickindulgentmalaysiansquidcrispytenderweeknightmain-dish
Ingredients
- 2 cups cooked jasmine rice (or pre-cooked coconut rice)
- ¾ lb squid, cleaned and cut into rings
- 3 tbsp sambal oelek or chili paste
- ¼ cup coconut milk
- 1 whole lime (zested + juiced)
- 2 whole shallots, thinly sliced
- 2 tbsp neutral oil for cooking
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering. Add shallots, cook for 1 minute until fragrant.
- 2
Stir in sambal and coconut milk, cooking for 30 seconds until aromatic and glossy.
- 3
Add squid rings and cook, stirring constantly, until opaque and just tender, about 3 minutes. Don't overcook.
- 4
Squeeze lime juice into the pan, add lime zest, and toss gently until coated.
- 5
Divide warm rice between bowls and top with sambal squid and all sauce.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or spatula
- cutting board
- knife
- microplane (for lime zest)
- bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
