Fragrant Fried Cuttlefish

Recipe sourced: Chef Wan
Ingredients:
500g squids
1 tbsp cooking oil for deep frying
2 stalks lemongrass, finely sliced
1 bud torch ginger, finely sliced
10 bird's eye chilies, seeded and sliced
2 tbsp tom yam paste
4 tbsp water
1 tsp honey
1 1/2 tbsp mayonaise
3 kaffir leaves, finely sliced

Marinade:
1 1/2 tbsp oyster sauce
Salt to taste
1 egg medium, beaten
3 tbsp cornflour

Method:

Combine ingredients for the marinade in a bowl and stir well.

Add the squid to the marinade and set aside for 15 minutes.

Heat oil in a wok and deep fry the squid until golden brown and crisp.  Drain

In a clean wok, heat 1 tbsp oil and saute the lemongrass, torch ginger bud, chilies and tom yam paste until fragrant.

Add water, honey and squid and stir well

Remove from heat and stir in mayonnaise.

Garnish with kaffir leaves and serve warm with rice.