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
Step-by-step instructions
Step 1 · Clean the squid thoroughly
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.
Step 2 · Prepare the sambal by blending shallots
Prepare the sambal by blending shallots, garlic, fresh red chilies, dried chili paste, and belacan (if using) into a smooth paste.
Step 3 · Heat cooking oil in a pan over medium flame
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.
Step 4 · Reserve 1 tablespoon sambal for dipping
Reserve 1 tablespoon sambal for dipping. Rub the remaining sambal generously over and inside the squid. Marinate for at least 10 minutes.
Step 5 · Heat a grill pan or BBQ over medium-high heat
Heat a grill pan or BBQ over medium-high heat. Optional: Lay banana leaf on the grill for aroma and to prevent sticking. Grill squid for 2-3 minutes per side until opaque and lightly charred.
Step 6 · Transfer grilled squid to a plate
Transfer grilled squid to a plate. Squeeze fresh lime over, slice into rings, and serve immediately with reserved sambal and extra lime wedges.
Why this recipe 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.
A note on tradition
Grilled Sambal Squid is a classic dish in Singapore's Malay and Peranakan communities, often enjoyed at hawker centres, kopitiams, and during family BBQs. Its popularity soars during festive seasons and seaside gatherings, but it's equally beloved as an everyday lunch option. The use of banana leaf and sambal reflects Singapore’s fusion food culture, where traditional methods meet modern tastes.