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Squids Stuffed with Sambal Fish Paste
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Clear squids intestines and rinse. Flatten lemon grass. Chop chillies and shallots (from ingredients) then mix well with fish meat, 1 teaspoon of salt and pepper and set aside. Mix 250ml of water with grated coconut to extract coconut milk. Soak dried chillies in hot water for 15 minutes, squeeze dry and grind with the rest of the paste ingredients.
Stuff squids with fish paste and secure their heads with toothpicks.
Heat up cooking oil and saute ground paste till fragrant. Add tamarind juice, lemon grass and coconut milk and cook till the gravy thickens.
Toss in the squids and cook well. Add sugar and 1 teaspoon of salt to taste.
Notes : The problem of the fish paste getting cooked slower than the squids may occur. Hence, readers are advised to use smaller squids for this dish for more even cooking.
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