Ingredients

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

Description

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