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

Name: Sotong (squids) & kaffir lime leaves sambal (gravy)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 3
Cuisine: en
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

Main Dish

3 servings

25 min

Easy

Sotong (Squids) & Kaffir Lime Leaves Sambal (Gravy)

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Ingredients

Number of serving: 3

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

Preparation

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.

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