Kerabu Mangga dan Sotong Bakar
300g dry squid, cleaned, soaked and grilled
1 cucumber, peeled, cored and shredded
3 raw mangoes, peeled and cut into small strips
50g shallots, thinly sliced
100g red onions, thinly sliced
30 red chillies, deseeded and cut into thin strips
20g fresh coriander leaves, roughly chopped
2 tomatoes, thinly sliced
15g cili padi (bird´s eye chilli), thinly sliced
local lettuce leaves for garnishing
For the sauce
2 tbsp lime juice
2 tbsp fish sauce
1 tsp dried shrimp paste/belacan, baked, ground
Salt and sugar to taste
Some grated fresh ginger
Grill the squid until cooked. Remove from heat and slice into strips.
For sauce, combine lime juice, fish sauce and sugar together. Then add dried shrimp paste and ginger. Finally, mix all to make dressing.
Then add all other ingredients into a bowl and toss in the sauce. Then chill it in the fridge.
Once chilled, dish out the salad onto a bed of lettuce before serving.