Noodles and Rice

Squid in Lime (Sambal Limau Sotong)

by Stef on April 7th, 2006

This is just one of the many “little dishes” Malaysians serve with their food. Though I liked the gentle flavors in this, I missed the spicy fire-in-your-mouth quality of other sambal. The marinated shallots do give it some bite.

1/4 cup thinly-sliced shallots, marinated in 1/4 cup lime juice while you prepare the rest of the dish

1 pound squid, cleaned, tubes sliced open and scored diamond-fashion
1/2 teaspoon turmeric
2 tablespoons oil
1 tablespoon minced garlic
1 teaspoon sugar
salt to taste

Combine squid and turmeric in a bowl. Let stand 15 minutes. Heat oil in a wok or large skillet over high heat and when hot but not smoking, add minced garlic. Stir-fry until golden, then remove with a slotted spoon; set aside. Still working over high heat, stir-fry squid, in batches if necessary to avoid stewing, just until they start to curl. Remove to a platter.

Drain lime juice from shallots, reserving juice.

When all the squid is done, return to wok. Add sugar and salt to taste and continue to stir-fry. Return garlic and add lime juice. Continue to stir-fry until most of the liquid is gone. Serve hot, topped with the marinated shallots.

Adapted from

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POSTED IN: Malaysian, Seafood Dishes : Asian