Sambal Cuttlefish Balls
Having made a big batch of
sambal tumis, I have to put it to good use. This is a really easy way of cooking with sambal: deep-fried cuttlefish (sotong) balls slathered in the spicy sambal sauce.
You can replace cuttlefish balls with regular fish balls. With the
ikan bilis powder I used to season the dish, the sambal chilli tastes just like nasi lemak chilli. It goes so well with white rice … totally sedap!
Sambal Fish Balls Recipe
You can season the sambal sauce with either salt, fish sauce or
home-made ikan bilis powder. Adjust the amount of water to achieve the desired sauce consistency.
Prep Time: 5 mins
Cook Time: 15 mins
8 cuttlefish or fish balls
for deep frying 1/2 red onion
cut to rough wedges water
optional (A) Sambal Sauce
1 heaped tbsp
sambal tumis 1
tbsp home-made ikan bilis powder or 1/4 tsp salt or fish sauce; to taste
assam (tamarind) solution
dissolve 15 grams assam pulp in 1/2 cup water; solution strained 1/4 tsp chilli powder
for extra heat; to taste 1/2 tsp sugar
Heat cooking oil in a pot. Add cuttlefish balls and deep-fry until light golden brown. Drain excess oil on paper towels or tempura paper.
Add (A) to a wok. Bring to a quick simmer and season to taste.
Add onions and stir fry briefly until just softened. Add water if you prefer a more watery sauce. Turn off the heat and add the cooked balls to the wok, coating them evenly in the sambal sauce.