Stir Fry Sotong in Laksa Paste 叻沙酱炒苏东

*in collaboration with Dancing Chef (for Laksa Paste)

With the convenience of Dancing Chef Laksa Paste, I couldn't resist cooking simple and yummy dishes for my family. This Stir Fry Sotong in Laksa Paste 叻沙酱炒苏东 is one such oh-so-easy but oh-so-yummy dish. 

Dancing Chef's Promotion 
From 1 July to 31 August 2017, purchase three packets of Dancing Chef™ pastes at just S$7.45 (UP: S$2.85/packet). Exclusively available at NTUC Fair Price supermarkets.

Ingredients (enough for 4 pax with rice and other dishes) :

• 400 gm cuttlefish (cleaned, skin removed and cut to calamari rings)
• 2 tbsp Dancing Chef Laksa Paste 
• 1 red capsicum (sliced)
• 1 green capsicum (sliced)
• 1 slice pineapple (cut to chunks)
• 2 tbsp dried shrimps (pre-soaked)(keep the soaking water for cooking use).
• 4 cloves garlic (peeled and thinly sliced)
• 1 mid sized onions (peeled and julienned)
• 1 tbsp sugar
• 1/2 tsp toasted sesame (for garnishing)
• 1/2 tsp dried parsley (for garnishing) 
• chopped coriander (for garnishing)
• 1 tbsp cooking oil

(tsp = teaspoon; tbsp = tablespoon) 

Method :

1. Marinade cuttlefish with 1 tbsp Dancing Chef laksa paste. Set aside for 30 minutes.
2. Heat cooking oil at medium heat and stir fry aromatics (onions & garlic) and soaked dried shrimps till fragrant.
3. Add 1 tbsp Dancing Chef Laksa Paste. Give it a quick stir fry.
4. Fold in cuttlefish. Give it a quick stir fry.
5. Add 1/2 cup shrimp water (from soaking dried shrimps).
6. Add sugar to taste. 
7. Give it a quick stir and cover lid and allow to simmer for 2 to 3 minutes.
8. Fold in pineapples, red and green capsicum.
9. Stir for 1 minute before dishing out.
10. Top with toasted sesame, dried parsley and chopped coriander before serve.
11. Serve whilst hot.

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)

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