10 cuttlefish (washed, cleaned well and
removed head. Do not cut)
10 toothpicks
1 cup coconut milk
180g shrimps (finely chopped)
salt to taste
6 tbsp oil
Grind together
3 stalks lemon grass
4 red chilies
3 candlenuts
4 small onions
Method:
Stuff the cuttlefish with the chopped
shrimps. Secure with toothpicks. Heat oil in a pan and fry the stuffed
cuttlefish until cooked. Remove from oil and arrange on a plate. In
the same oil fry the ground ingredients. Add salt and coconut milk and
bring to the boil. When gravy thickens add cuttlefish. Bring to the
boil and remove from heat. Serve.