800 grams / 1¾ pound Squid, cleaned and washed - support the Ink
1 large Red Onion, peeled and sliced thinly
3 stalks Lemongrass (Serai), sliced thinly
3 Red Chilies, cut lengthwise and take away seeds
1 piece Ginger root, thinly sliced
1 tablespoon / ½ fl oz Tamarind Juice (Assam Juice) - mix Tamarind Pulp with warm water, strain
75 millilitres / 2½ fl oz Water
Salt to taste
Sugar to taste
Method
Wash and cut Squid tubes and flatten. Make use of a sharp knife to attain (shallow cut) the Squid inside a criss-entered gemstone-formed pattern - Or chop whole Squid tubes into 1cm rings.
Heat Oil inside a wok. Stir-fry Shallots, Ginger root and Garlic clove until brown.
Include Lemongrass, saut for a few minutes.
Include Squid, Tamarind Juice, Squid Ink, Red Onion and Chili.