Cuttlefish Salad

Kerabu Sotong

Preparation info
    • Difficulty


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

By Chef Wan

Published 2018

  • About


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


  • 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.