Seafood Sambal with Prawns and Squid (Sotong)

Ingredients

2 tbs oil
3 cloves garlic, minced or processed to fine
2 small onions, minced or processed to fine
2 small red chili (fresh), minced or processed to fine
1 tbs belachan*
1 medium onion, sliced
½ green bell pepper, cubed
½ red bell pepper, cubed
1 medium tomato, sliced
salt and sugar to taste
1 bay leaf
300g prawns, shelled, cleaned
300g squid/sotong, cleaned, cut into 1 cm width rings

*Belachan: A Southeast Asian condiment available at Asian food stores. Can substitute a preparation of shrimp, salt and cayenne blended/processed until smooth; a rich, reduced/concentrated mixture, preferably dried.

Preparation

1. Heat wok or large frying pan, add oil, sauté the minced ingredients until translucent and the aroma emerges. Add the belachan, fry and stir for 1 minute.
2. Add sliced onion, green pepper, red pepper and tomato, fry until cooked through.
3. Lastly, add the seafood, salt, sugar, and bay leaf, fry and stir. Cover and cook for at least 5 minutes. Serve immediately.