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.
