Recipe Ingredient
- ½ cup peeled and shredded green mango
- 1 green papaya
- 3 shallots, thinly sliced
- 300g processed cuttlefish, score the inner body and cut into thick slices
- ¼ tsp sugar
- A dash of pepper
- 5 bird's eye chillies, chopped
- 2 pickled leeks (kew tou), sliced
- Dressing
- 2 tbsp local lime juice
- 2 tbsp honey
- 2 tbsp Thai chilli sauce
- 1 tsp fish sauce
- Garnishing
- 1 tbsp deep-fried anchovies
- 2 tbsp toasted peanuts
Instructions
- Spread shredded mango on several layers of absorbent kitchen paper to remove excess moisture.
- Peel the papaya and halve it lengthwise. Remove the seeds and slice off the soft centre. Grate the papaya.
- Lightly season the cuttlefish with sugar and pepper, then scald in boiling water for 40-50 seconds. Drain and set aside.
- Combine all the ingredients in a mixing bowl and add dressing ingredients. Toss well to mix. Add garnishing, then adjust seasoning before serving.
