Singaporeans don’t eat squid ink a lot. So this is really my own innovation, which suits my family. It is not uncommon to also not peel off the squid’s dotted skin. I like the taste of both the squid and its skin.

Here, I grind the paste to a fine paste. The alternative is leave the ingredients whole. This is a dish every Singapore grow up with, too, and a must have i

Squid Ink Sambal Prawn and Squid

Squid Ink Sambal Prawn and Squid


3 Tbsp Oil

600g Prawns and Squid (squid should be scored and cut into small pieces)

1 cup water mixed with 2 Tbsp asam (tamarind pulp) and sieved

1 tsp sugar

Salt to taste

Grind together

10 chillies

10 shallots or 1 big onion

20g belachan

Up to 5 mid size ink of squids (or 2 large)


  1. Grind together ingredients listed, add up to a tablespoon of water if needed.
  2. Heat the oil in a pan, fry paste for at least 15 minutes on low heat, until the oil separates from the paste and looks red.
  3. Put in the water, break the squid ink in the water, add sugar and boil until it thickens.
  4. Add the prawns and then the squid. If you cut the squids to finger length, they should not take more than 11/2 minutes to cook.
  5. Adjust salt according to taste and serve immediately with freshly steamed rice.

n family gatherings.