Ingredients:

• 600g – cuttlefish
• 200g – Prawns (chopped and mashed into a paste)
• 2 – fresh red chillies, chopped
• 1 stalk – spring onions, chopped
• 4 tbsp – oil
• 2 tsp – Corn flour
• Ground spices:
• 10 – Shallots
• 4 pieces – Garlic
• 2cm – shrimp paste (toasted) belacan
• 2-3 tbsp – chilli paste
• 3 tbsp – Tamarind juice
• salt and Sugar to taste
• 1/2 cup – water

Method:

1. Clean the cuttlefish and dry it.
2. Cut away the tip so that the air can escape.
3. Coat the inside with a little corn flour (so that the filling will stick).
4. Mix prawn paste, red chillies and spring onions together until well combined.
5. Stuff each cuttlefish with the prawn paste.
6. Use a toothpick to seal the edges.
7. You can steam the cuttlefish or deep-fry the cuttlefish until it is done.
8. Heat up the oil, saute the ground spices until fragrant.
9. Add tamarind juice, water, salt and sugar.
10. Add the cuttlefish and cook until the gravy thickens.

Recipe courtesy of Sudha Mohan