10-Min Sambal Squid Over Coconut Rice
Crispy pan-fried squid tossed in fiery sambal paired with buttery coconut rice. One skillet, 10 minutes, pure Malaysian comfort.
- Total time
- 10 min
- Servings
- 2
- Calories
- 385
- Protein
- 26g
Ingredients
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Open the appInstructions
Step 1
Heat oil in a large skillet over medium-high until shimmering. Add shallots, cook for 1 minute until fragrant.
Step 2
Stir in sambal and coconut milk, cooking for 30 seconds until aromatic and glossy.
Step 3
Add squid rings and cook, stirring constantly, until opaque and just tender, about 3 minutes. Don't overcook.
Step 4
Squeeze lime juice into the pan, add lime zest, and toss gently until coated.
Step 5
Divide warm rice between bowls and top with sambal squid and all sauce.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or spatula
- cutting board
- knife
- microplane (for lime zest)
- bowls
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