Cut into thick slices of about 2x5cm. Seasonthe cuttlefish and squid with sugar and pepperfor 15-20 minutes. Blanch the seasoned cuttlefishand squid in boiling salted water for 30 secondsto one minute. Drain well.
Heat wok with oil until hot and stir-fry shallots, ginger, garlic and bird's eye chillies until fragrant.
Pour in the combined sauce ingredients andbring to a boil. When the sauce thickens, addthe cuttlefish and squid and toss the mixturebriefly.
Transfer to a serving dish and garnish withchopped coriander.