Singaporeans don’t eat squid ink a lot. So this is really my own innovation, which suits my family. It is not uncommon to also not peel off the squid’s dotted skin. I like the taste of both the squid and its skin.
Here, I grind the paste to a fine paste. The alternative is leave the ingredients whole. This is a dish every Singapore grow up with, too, and a must have i
3 Tbsp Oil
600g Prawns and Squid (squid should be scored and cut into small pieces)
1 cup water mixed with 2 Tbsp asam (tamarind pulp) and sieved
1 tsp sugar
Salt to taste
10 shallots or 1 big onion
Up to 5 mid size ink of squids (or 2 large)
- Grind together ingredients listed, add up to a tablespoon of water if needed.
- Heat the oil in a pan, fry paste for at least 15 minutes on low heat, until the oil separates from the paste and looks red.
- Put in the water, break the squid ink in the water, add sugar and boil until it thickens.
- Add the prawns and then the squid. If you cut the squids to finger length, they should not take more than 11/2 minutes to cook.
- Adjust salt according to taste and serve immediately with freshly steamed rice.
n family gatherings.