Sotong (squids) & kaffir lime leaves sambal (gravy)


300g sotong/squids - cleaned and cut into rings
1 tsp corn flour
1 tsp rice flour
salt to taste

For the sambal/gravy
2 tbsp blended/grounded dried red chillies (or as per your taste)
5 shallots - sliced thinly
5 kaffir lime/limau purut leaves - tear into 3 or 4 pieces
1 lemongrass/serai - smashed
2 tbsp thick tamarind/assam juice
1 tsp brown sugar
Oil as needed
salt to taste


Combine the corn flour and rice flour into the squids, deep fry and remove.
Leave about 3 tbsp of oil in the same wok and add in the shallots, blended chillies and lemongrass.
Keep stirring/frying until the oil floats after which goes in the tamarind juice, lime leaves, sugar and salt to taste.
Finally, add the fried squids, stir to combine all the ingredients and remove from heat.