Squid with Baby Ginger and Chili Paste (Sambal)

I conceptualized and cooked this recipe in 15 minutes! Very easy with simple layers of flavor. Based on Southeast Asian cuisine and simplicity. This can be done with shrimp and chicken as well. Squid contains a lot of water and cooks in about two or three minutes in a hot pan so you have to work fast and use the corn starch to thicken. The entire dish takes about 15 minutes to prep and cook. I love spicy so this may be too much for most; simply control by adding less or more of the chili paste (Sambal).

I picked up some baby pink ginger from my friend Gretchen at the farmers market. Baby ginger is tender and less spicy allowing for more subtle flavors. You won’t have to eat around the ginger, it’s fabulous!


1 pound cleaned squid

1-2 tbsps canola oil

1-2 ozs baby pink ginger or 1 oz regular ginger

2 spring onions

1 clove garlic

1-2 tbsps Sambal Oelek

Splash of fish sauce

1-2 tsp corn starch for thickening

Heat a wok to medium high and canola oil. Stir fry ginger, garlic for 2 minutes. Add sambal and onion and cook for 2-3 minutes. Add squid cook for 3-4. Add corn starch and let thicken. remove from heat and serve over jasmine rice or as is.

If using chicken you will have to extend the cooking time and add onion just a bit later in the process so it stays a bit crisp.



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4 thoughts on “Squid with Baby Ginger and Chili Paste (Sambal)

  1. Danny October 27, 2012 at 10:07 am Reply

    Great touch using squid in this dish — sounds really good!

    • Eric Brown October 27, 2012 at 10:25 am Reply

      Thanks, I had some left over after my squid with marinara.

      • Danny October 27, 2012 at 10:32 am

        I love using up leftovers — you just never know what you’re going to get! 🙂

      • Eric Brown October 27, 2012 at 10:54 am

        My vacuum sealer has allowed to use more leftovers.

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