(SERVES 4-6)

STUFFINGS:
8 MEDIUM SQUIDS, SKINNED AND CLEANED
2 TSP SOYA OIL
2 DRIED CHILLIES, SOAKED UNTIL SOFT, SEEDED AND POUNDED
4 SHALLOTS, POUNDED
1 CLOVE GARLIC, POUNDED
125 G PRAWNS, SHELLED, CLEANED AND COASELY CHOPPED
SHARP TOOTHPICKS

SAUCE:
1 TBSP SOYA OIL
1 TSP SHRIMP PASTE, POUNDED
6 DRIED CHILLIES, SOAKED, SEEDED AND POUNDED
8 SHALLOTS, PEELED AND POUNDED
1/4 PIECE GALINGALE, POUNDED
2 CLOVES GARLIC
1 STEM LEMON GRASS, BRUISED
1/2 CUP TAMARIND MIXED WITH 315 ML WATER AND STRAINED

PROCEDURE:

1) SET THE CLEANED SQUIDS AND THEIR HEADS ASIDE.

2) TO MAKE SUFFING: HEAT THE 2 TSP OIL OVER MODERATE HEAT AND FRY 2 CHILLIES, 4 SHALLOTS AND GARLIC CLOVE FOR 1 MINUTE; ADD THE PRAWNS AND FRY GENTLY FOR 3 MINUTES.

3) REMOVE FROM HEAT AND COOL. STUFF THE BODY CAVITIES OF EACH SQUID WITH THE FRIED PRAWN MIXTURE, SET THE HEADS BACK IN PLACE, AND SERCURE WITH TOOTHPICKS.

4) TO MAKE THE SAUCE:HEAT THE 1 T OIL OVER MODERATE HEAT AND ADD THE POUNDED SHRIMP PASTE, 6 CHILLIES, 8 SHALLOTS, GALENGALE AND 2 CLOVES GARLIC; FRY FOR 4 MINUTES, AND ADD THE LEMON GRASS AND TAMARIND WATER.

5) ADD THE STUFFED SQUID AND SIMMER GENTLY FOR ABOUT 5 MINUTS, UNTIL THE SQUID IS COOKED THROUGH, BUT NOT TOUGH.

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