Ingredients:
300g cuttlefish (minced or ground into a smooth paste) 1 tablespoon fish sauce 1 teaspoon sugar ½ teaspoon black pepper 1 clove garlic (minced) 1 shallot (minced) 1 teaspoon cornstarch (for binding, optional) 6–8 lemongrass stalks (trimmed and cleaned, bottom halves used for skewering)