500 g squid
2 g salt
150 g red cayenne pepper
100g curly red chilies
100 g shallots
30 g garlic
13 g salt
15 g sugar
150 ml cooking oil
Coarsely chop red chili peppers, curly red chilies, shallots and garlic.
In the saucepan, heat up some oil and sauté the spices over medium heat. Once they turn fragrant with oils released, add in salt and sugar. Stir well.
This squid chili sauce can last up to 1 week so you can store it in a glass bottle and close it tightly and then store it in the refrigerator.
Add in the marinated squid and sauté well.
Once cooked, remove and set aside to serve.
For the squid process, you can put the squid directly into the sauce or you can fry it in flour first.