Recipe Ingredient
- (A) Mix together:
- 1 tbsp light soy sauce
- 2 tbsp lime juice
- 3 tbsp sugar
- 1 tbsp sesame oil
- 15 cilipadi, finely sliced
- 1 tbsp fish sauce (nampla), add in last
- (B):
- 250g squids (sotong), cleaned, cut into big slices
- 50g carrot, finely grated
- 100g half-ripe mango, thinly sliced
- 1 big onion, sliced into thin rings
- Topping:
- 50g prepared cuttlefish flakes (sold in packets at supermarkets)
- 3 sticks dried satay fish
- Garnishing:
- 1 tbsp toasted sesame seeds
- 1 bunga kantan, finely sliced
Instructions
- Mix sauce ingredients (A) well. Place (B)in a salad bowl.
- Cut sotong sections lightly with diagonal linies on the back, then blanch in hot water.
- Pour in the sauce ingredients. Dish out ontoa serving dish, top up with (C) then sprinkle with toasted sesame seeds and bunga kantan.
- Serve immediately.
