Recipe Ingredient
- 500g squid
- 5-6 tbsp oil
- Ground spice (A):
- 2 cloves garlic
- 2 stalks lemon grass
- 5 shallots
- 10 dried chillies, soaked and seeds removed
- 3 red chillies
- 1 tbsp sliced wild ginger flower (bunga kantan)
- Sauce (B):
- 1/2 tsp fennel powder
- 1/2 tsp cumin powder
- 2 tbsp chilli sauce
- 2 tbsp tomato puree
- 1 tbsp sugar or to taste
- Adequate fish sauce to taste
Instructions
- Clean the squids and remove the innards.Heat oil and sauté ground spice ingredients (A) over low heat until fragrant.
- Mix fennel and cumin powders together with a little water into a paste. Stir the paste into the ground ingredients with the other sauce ingredients (B) and bring to a quick boil.
- Once the sauce thickens, add the squids. Toss and fry briefly until squids are cooked through. Dish out to serve.
