AT A GLANCE
Pound sambal in a mortar and pestle for fantastic flavour.
|01||For pounded sambal, preheat oven to 180C. Wrap shrimp paste in foil and roast until pungent (4-5 minutes). Set aside to cool, then pound to a coarse paste in a mortar and pestle with remaining ingredients except lime juice. Add lime juice, stir and season to taste.|
|02||For cabbage salad, combine lime juice, fish sauce, sugar and 1 tbsp water in a small bowl and mix well. Place cabbage and herbs in separate bowls, add dressing to each and toss to combine.|
|03||Heat a large frying pan or char-grill pan over high heat. Combine calamari and oil in a bowl, season to taste, then cook, turning occasionally, until golden and cooked through (2-3 minutes). Remove from heat, add sambal to taste, mix to combine, then serve with cabbage and herbs, lime wedges and remaining sambal to the side.|