Dried Cuttlefish Salad Recipe

Dried Cuttlefish Salad Recipe

(Malaysian Recipe)

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.