Vegan Sambal Sotong (Calamari Sambal)
If you think vegans can't recreate seafood, think again. A local favourite amongst Singaporeans, sambal sotong is often eaten with nasi lemak as a much-loved side dish. The secret behind this recipe? Oyster mushrooms, whose stems mimic the chewy goodness of squid.
Equipment
- Saucepan or pot
Ingredients
- 2 cups king oyster mushroom rings
- 2 tbsp sambal
- 2 tbsp coconut cream
- 2 tbsp water
- 1 tbsp sweet soy sauce
Instructions
- Slice the king oyster mushrooms, removing the brown caps and cutting the stem into 6-8 mm slices. Using a small sharp knife, cut out interior discs from each slice. We will only be using the rings for this dish.
- Heat oil in a non-stick pan over medium heat and brown the mushroom rings on both sides.
- Move the rings to the edges and add the sambal and coconut cream in the middle. Mix well until sauce is thoroughly warm.
- Add the water and sweet soy sauce and mix well.
- Serve hot with rice.