Jumbo Cuttlefish Ball 600G

Ingredient
1 packet of Cuttlefish balls
Vegetable oil for deep frying
1/2 red onion cut to rough wedges
Water optional
(A) Sambal Sauce
1 heaped tbsp sambal tumis
1 tbsp home-made ikan bilis powder or 1/4 tsp salt or fish sauce; to taste
Assam (tamarind) solution dissolve 15 grams assam pulp in 1/2 cup water; solution strained
1/4 tsp chilli powder for extra heat; to taste
1/2 tsp granulated gula melaka or regular sugar to taste

DIRECTIONS:
1. Heat cooking oil in a pot. Add cubes and deep-fry until light golden brown.
2. Drain excess oil on paper towels or tempura paper.
3. Add (A) to a wok. Bring to a quick simmer and season to taste.
4. Add onions and stir fry briefly until just softened. Add water if you prefer a more watery sauce.
5. Turn off the heat and add the cooked balls to the wok, coating them evenly in the sambal sauce.