Dried Cuttlefish Salad Recipe(Malaysian Recipe) |
Ingredients: Serves 4 |
90g dried cuttlefish shreds 1 small green mango, peeled, seeded and cut into strips ½ cucumber, seed portion discarded then shredded 2 red chilies, finely sliced 6 bird’s eye chilies, finely sliced 7 shallots, peeled and finely sliced 3-4 kalamansi limes, squeezed for juice 2 tablespoons sugar or to taste cooking oil for deep-frying |
Method: Wash and drain cuttlefish flakes. Then, dry them in the sun or in an oven preheated to 160°C. Meanwhile, combine all remaining ingredients, except oil, in a bowl. When well mixed, transfer to a colander and leave to drain for an hour. Heat oil for deep-frying in a kuali or wok. Deep-fry dried cuttlefish flakes until light golden and crisp. Drain and leave to cool. Just before serving, toss squid crisps with other ingredients to combine. Serve on a flat dish. Prepared shredded cuttlefish is sold in packets and easily obtainable in Kelantan and Terengganu. |
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