In the Kitchen

Kerabu Mangga dan Sotong Bakar

Kerabu Mangga dan Sotong Bakar


Less than half hour


Less than half hour


10 servings


    • 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.

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