- Vegetable oil 4 Tbsp
- Shallots 4, peeled and thinly sliced
- Heat oil in a wok and stir-fry shallots and garlic until crisp and golden brown.
- Add the lemongrass and sauté for a couple of minutes.
- Put in the squid, squid ink, onion, chillies, tamarind juice, salt and sugar. Stir well and cook for another 5 minutes. Garnish as desired and serve immediately with rice.