Malaysian & Singaporean Recipes

Spicy Steve's Malaysian & Singaporean Recipes

Malaysian Black Pepper Squid
A delicious dish that represents modern Malaysia and includes influences from the Indians, Chinese and even the Europeans – butter!  This is a dish to wake up your taste buds.

1 ½ lbs fresh squid, cut into bit size pieces
Oil for deep frying
2 Tbsps butter
2 shallots, sliced thin
6 cloves garlic, finely chopped
1 Tbsp salted or preserved soya beans, mashed
2 Tbsps dried prawns, roasted and ground
1 Tbsp black pepper, freshly ground
½ cup fresh curry leaves
5 red bird’s eye chillies, deseeded and chopped
2 Tbsps kecap pekat (thick black soy sauce)
3 Tbsps brown sugar
2 Tbsps oyster sauce
6 Tbsp rice flour
Salt to taste

1.  Dust squid with rice flour and a sprinkle of salt.

2.  Shallow fry or deep fry the squid until they are crisp, then set aside on paper towel to drain off excess oil.

3.  Add butter to hot wok, followed by shallots, garlic, mashed soy beans, dried prawns, black pepper, curry leaves & chillies.

4.  Stir fry until fragrant then add squid, sugar, oyster sauce, and kecap pekat.  Mix well and serve.