Grilled Calamari with Chilli Sambal

Cook Time 45 minutes

Servings 4

Ingredients

2 large calamari, cleaned and skinned

1 Lebanese cucumber, sliced

2 kaffir lime leaf, chiffonade

4 lime cheeks

Sambal

100ml coconut cream

6 tbsp of cooking oil

20g palm sugar

½ tsp salt

Rempah

5 shallots, peeled

2 cloves garlic, peeled

50g dried chilli, seeds removed soaked in hot water

20g belachan, sliced thin

20g lemongrass, minced

Method

First make the sambal, place the belachan on some foil and fold to make a parcel, toast over low heat on a grill until aromatic and it becomes crumbly, around 5 minutes.

Combine rempah ingredients in a food processor and blitz to smooth paste.

Heat cooking oil in a wok and fry rempah paste over moderate heat until oil bubbles through. Add half the coconut milk and stir for about two minutes. Add seasoning ingredients, cook until the ingredients are aromatic. Add the rest of the coconut milk, stir for one minute and set aside to cool. Sambal will last in an airtight jar for one month.

To cook the calamari, place a cast iron grill over high heat and heat until hot and smoking. Season the calamari with sea salt and some olive oil. Cook calamari on high heat for 1-2 minutes on each side. Remove from heat and rest for 2 minutes.

To serve, place the sambal on the bottom of the plate. Slice the calamari into rings and mix through with the cucumber and kaffir lime leaf, place the mix on top of the sambal and a cheek of lime on the side. Serve with a bowl of rice.