If you are only accustomed to eating deep-fried squid, you'll be surprised by the difference when it is cooked Balinese style. If squid is unavailable, replace with large cuttlefish or any other firm fish fillets such as snapper or sea bass.

INGREDIENTS :
600 g baby squid, cleaned and diced
1 tbsp freshly squeezed limejuice
1/3 tsp powdered black pepper
1/2 tsp salt
1/2 tsp oil
5 shallots, peeled and sliced
2 large red chilies, seeded and sliced
1/2 cup spice paste for seafood
1 cup chicken stock
5 sprigs lemon basil, sliced
Fried shallots and sprigs of lemon basil to garnish

PREPARATIONS :
Heat oil in wok, add shallots, chilies and squid and sauté for 2 minutes over high heat. Add seafood spice paste and continue to sauté for 1 more minute. Pour in chicken stock, add the sliced basil and bring to boil. Reduce heat and simmer for 1 minute. Season to taste and garnish with sprigs of lemon basil, fried shallots and serve with Coconut Rice.