Cuttlefish Salad

Name: Cuttlefish Salad (Kerabu Sotong)
Cuisine: Malaysian
Ingredients: Unripe mango 1, peeled and shredded; Mint leaves a handful, chopped; Garlic 3 cloves, peeled and finely chopped; Dried prawns (shrimps) 30 g (1 oz), fried; Shallot 1, peeled and finely sliced; Red chillies 1, seeded and finely sliced; Sugar 2 Tbsp; Light soy sauce 2 Tbsp; Kalamansi limes 2, juice extracted; Lemongrass 2 stalks, finely sliced; Fish sauce 2 Tbsp; Cuttlefish 500 g (1 lb 1½ oz), cut into bite-size pieces, boiled and chilled; Kaffir lime leaves 2, central stems removed and finely sliced; White sesame seeds 2 Tbsp, toasted

Kerabu Sotong

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Cuttlefish 500 g (1 lb 1½ oz), cut into bite-size pieces, boiled and chilled

Asia
Malaysia
Fish course
Pescatarian
South East Asia

Method

Combine ingredients for dressing in a bowl and stir to mix well.
Put all the salad ingredients in a bowl. Add in the dressing and toss well to combine. Garnish with sliced chillies and a sprig of mint. Serve immediately.