Ingredients
600g cuttlefish 200g prawns 2 fresh red chillies, chopped 1 stalk spring onions, chopped 4 tbsp oil 2 tsp corn flour 1/2 cup water
Ground spices: 10 shallots 4 pips garlic 2cm shrimp paste (toasted) belacan 2-3 tbsp chilli paste 3 tbsp tamarind juice salt and sugar to taste
Method
Clean cuttlefish,remove head and intestines and keep it whole.wash and dry. Cut away the
tip (so that the air can escape) Coat the inside with a little cornflour(so that the filling will stick) .Mix prawn paste,red
chillies and spring onions together until well combined. Stuff each cuttlefish with the prawn paste.Can use a toothpick to seal the edges. You can
steam the cuttlefish or deep fry the cuttlefish until cook. Heat up the oil, saute the grounded spices until fragrant. Add tamarind juice,water,salt and
sugar. Add the cuttlefish and cook until gravy thickens.
600g cuttlefish 200g prawns 2 fresh red chillies, chopped 1 stalk spring onions, chopped 4 tbsp oil 2 tsp corn flour 1/2 cup water
Ground spices: 10 shallots 4 pips garlic 2cm shrimp paste (toasted) belacan 2-3 tbsp chilli paste 3 tbsp tamarind juice salt and sugar to taste
Method
Clean cuttlefish,remove head and intestines and keep it whole.wash and dry. Cut away the
tip (so that the air can escape) Coat the inside with a little cornflour(so that the filling will stick) .Mix prawn paste,red
chillies and spring onions together until well combined. Stuff each cuttlefish with the prawn paste.Can use a toothpick to seal the edges. You can
steam the cuttlefish or deep fry the cuttlefish until cook. Heat up the oil, saute the grounded spices until fragrant. Add tamarind juice,water,salt and
sugar. Add the cuttlefish and cook until gravy thickens.
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