Sambal Tumis Calamari

Intro

Sambal tumis has a deeper, more cooked character than a raw chili paste, which makes it especially good with squid. This dish keeps the calamari tender by searing it quickly, then folding it through the sambal tumis just long enough for the sauce to cling and perfume the seafood.

Ingredients

• For the calamari: 1 1/4 lb cleaned squid, tubes cut into rings and tentacles left whole, 1/2 tsp kosher salt, 1 tbsp neutral oil
• For the sambal tumis finish: 2 1/2 tbsp sambal-tumis, 2 shallots thinly sliced, 2 cloves garlic minced, 1 tsp tamarind water or lime juice, 1 tsp sugar, 2 tbsp water
• To finish: sliced red chile, cilantro, lime wedges

Instructions

1. Pat the squid dry and season lightly with salt. Have everything else ready before you start; squid cooks so fast that this is not a dish you want to build while the seafood is already in the pan.
2. Heat a wok or skillet over high heat and add the oil. Add the squid and cook for 45 to 60 seconds, tossing once or twice, just until it turns opaque and the edges begin to curl. Transfer immediately to a plate.
3. Lower the heat to medium and add the shallots. Cook for 1 to 2 minutes until softened and lightly golden at the edges. Add the garlic and cook 20 seconds more, then add the sambal tumis, tamarind water, sugar, and water.
4. Let the sauce bubble for 30 to 45 seconds so it loosens and turns glossy. Return the squid and toss briskly for no more than 30 seconds, just until the sauce lightly coats the rings. The goal is to warm the squid through in the sambal, not continue cooking it.
5. Finish with chile, cilantro, and lime. Serve immediately while the squid is still tender and the sambal tastes vivid and aromatic.

Why This Works

Sambal tumis is a cooked chili base, so it brings sweetness, savoriness, and depth right away; that means the squid only needs a short final toss, which protects its texture.