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Cuttlefish Salad

Kerabu Sotong

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Preparation info
    • Difficulty

      Easy

Appears in
The Best of Chef Wan Volume 1: A Taste of Malaysia

By Chef Wan

Published 2018

  • About

Ingredients

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

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.

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