11 Oct Sotong Kam Heong
A fragrant stir fry that is perfect with rice!
and all in under 15 mins!
Sotong Kam Heong
Cuisine: ChineseDifficulty: EasyServingsservings
Prep time
10
minutesCooking time
15
minutesIngredients
400 g squid / calamari (cleaned, cut into rings or pieces)
2 Tbsp dried shrimp (hebi, soaked 10 mins, then chopped)
2 sprigs curry leaves
2-3 cloves cloves garlic (chopped)
1 small onion (sliced)
3–4 cili padi (bird’s eye chili, sliced – adjust to heat preference)
1 tsp curry powder
1 Tbsp light soy sauce
1 Tbsp oyster sauce
1/2 tsp sugar
2 Tbsp cooking oil
Directions
- Prep the squid: Clean and cut into rings or bite-sized pieces. Pat dry.
- Fry dried shrimp: Heat oil in a wok. Fry dried shrimp until golden and fragrant.
- Build the aroma: Add curry leaves, garlic, onion, and cili padi. Stir-fry until aromatic.
- Spice it up: Sprinkle curry powder into the oil and stir quickly to release fragrance.
- Cook squid: Toss in the squid and stir-fry on high heat for 2–3 minutes. Do not overcook or it will turn rubbery.
- Season: Add soy sauce, oyster sauce, and sugar. Toss until calamari is evenly coated and glossy.
- Serve: Dish out immediately and serve hot with steamed white rice.
Notes
- Don’t overcook the calamari or it will be rubbery!
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