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

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Cuttlefish Salad

Kerabu Sotong

Ingredients

Method

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