Quick and Easy

Calamari and pounded sambal with cabbage salad

This gluten-free recipe is ready in just 20 minutes and features punchy Malaysian flavours like ginger, lime and chilli. Pound the sambal in a mortar and pestle to create a fantastic flavour
4
20M

Ingredients

Pounded sambal
Cabbage salad
Calamari

Method

Pounded sambal

1.For pounded sambal, preheat oven to 180°C. Wrap shrimp paste in foil and roast until pungent (4-5 minutes). Set aside to cool, then pound to a coarse paste in a mortar and pestle with remaining ingredients, except lime juice. Add lime juice, stir and season to taste.

Cabbage salad

2.For cabbage salad, combine lime juice, fish sauce, sugar and water in a small bowl and mix well. Place cabbage and herbs in separate bowls, add dressing to each and toss to combine.

Calamari

3.Heat a large frying pan or chargrill pan over high heat. Combine calamari and oil in a bowl, season to taste, then cook, turning occasionally, until golden and cooked through (2-3 minutes).
4.Remove from heat, add sambal to taste, mix to combine and serve with cabbage and herbs. Serve lime wedges and remaining sambal on the side.

*Check label if eating gluten-free.

Note

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