Stuffed cuttlefish/squid Sambal

600g cuttlefish
200g prawns(chopped and mashed into a paste)
2 fresh red chillies,chopped
1 stalk spring onions,chopped
4 tbsp oil
2 tsp corn flour

Ground spices:
10 shallots
4 pips garlic
2cm shrimp paste (toasted) belacan
2-3 tbsp chilli paste/cili boh
3 tbsp tamarind juice
Salt and sugar to taste
1/2 cup water

Clean cuttlefish,remove head and intestines and keep it whole.Wash and dry.
Cut away the tip (so that the air can escape)
Coat the inside with a little cornflour(so that the filling will stick)
Mix prawn paste,red chillies and spring onions together until well combined.
Stuff each cuttlefish with the prawn paste.Can use a toothpick to seal the edges.
You can steam the cuttlefish or deep fry the cuttlefish until cook.
Heat up the oil, saute the grounded spices until fragrant.
Add tamarind juice,water,salt and sugar.
Add the cuttlefish and cook until gravy thickens.