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

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