Grilled Sambal Squid
Lunch • Singapore
How to Make Grilled Sambal Squid (Traditional & Healthy Version)
Grilled Sambal Squid, or "Ikan Sotong Bakar Sambal," is a beloved staple found at many Singaporean hawker centres and kopitiams. This dish combines the smoky aroma of open-flame grilling with the robust, spicy flavors of sambal, a signature chili paste that’s a cornerstone of local cuisine. While the recipe draws inspiration from regional Malay and Indonesian influences, it has been lovingly adapted through generations by Singaporean families and hawkers, making it a truly unique street food experience. The tender squid is marinated in a homemade sambal sauce, then grilled to perfection, resulting in a dish that balances heat, umami, and a touch of sweetness. Popular during lunch hours, especially in bustling food courts and at seaside BBQs, Grilled Sambal Squid is a testament to Singapore’s vibrant food scene and multicultural culinary heritage. Its fiery yet balanced profile makes it a healthy and satisfying choice for those seeking authentic Singaporean flavors without compromising on nutrition.
Ingredients(for 1 medium squid with sambal per person)
- 2 whole (about 400g) Fresh medium squid (sotong) (cleaned, body and tentacles separated)
- 4 cloves Shallots (finely chopped)
- 2 cloves Garlic (minced)
- 3 Fresh red chilies (deseeded for less heat)
- 1 tablespoon Dried chili paste (reconstituted)
- 1 teaspoon Belacan (fermented shrimp paste) (toasted) - optional
- 2 tablespoons Tamarind juice (from asam paste)
- 1 teaspoon Palm sugar (gula melaka) (finely chopped) - optional
- 1 Lime (cut into wedges)
- 1 tablespoon Cooking oil (preferably canola or sunflower)
- 1/2 teaspoon Salt
- 1 large sheet Banana leaf (for grilling, optional) - optional
Instructions
- 1
Clean the squid thoroughly, removing the innards and transparent cartilage. Pat dry with a kitchen towel. Make shallow crosswise cuts on the squid body to prevent curling during grilling.
5 minutes
Ask your fishmonger to clean the squid for you to save time.
- 2
Prepare the sambal by blending shallots, garlic, fresh red chilies, dried chili paste, and belacan (if using) into a smooth paste.
5 minutes
A mortar and pestle (batu lesung) brings out more aroma, but a blender works for convenience.
- 3
Heat cooking oil in a pan over medium flame. Sauté the sambal paste until fragrant and oil begins to separate, about 3-5 minutes. Add tamarind juice, palm sugar, and salt. Stir well, then remove from heat and let cool.
7 minutes
Cooking sambal until oil separates deepens its flavor.
- 4
Reserve 1 tablespoon sambal for dipping. Rub the remaining sambal generously over and inside the squid. Marinate for at least 10 minutes.
10 minutes
Marinating longer enhances flavor, but 10 minutes is sufficient for a quick lunch.
Why This Dish is Healthy
Grilled Sambal Squid is a healthy Singaporean lunch option because it uses lean seafood and minimal oil. The grilling method adds flavor without extra calories, while the sambal is made from wholesome, fresh ingredients. The dish is low in carbohydrates and can easily fit into weight loss or balanced diets. It avoids heavy sauces and processed sugars, favoring natural sweeteners and zesty lime. For those seeking a nutritious alternative to deep-fried hawker fare, this recipe is an excellent choice.
Squid is naturally low in fat and high in protein, making it suitable for those tracking macros or aiming to build muscle. The homemade sambal uses fresh chilies, shallots, and garlic, which are rich in antioxidants and vitamins like C and B6. Tamarind juice provides a natural source of minerals such as potassium and magnesium. This dish is grilled, not fried, reducing unhealthy fats and calories. Using banana leaf for grilling also minimizes the need for extra oil, keeping it light and heart-friendly.
Pro Tips
- 💡Tip 1: Use fresh squid for optimal tenderness.
- 💡Tip 2: Toast belacan before blending to enhance aroma.
- 💡Tip 3: Marinate squid in sambal for at least 10 minutes for deeper flavor.
Storage & Serving
Best enjoyed fresh. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave to avoid overcooking the squid.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
