Posted in Recipes on November 3, 2006 by Chin Chern Yen |
Ingredients
- 1 large, firm unripe mango
- 1 large red onion
- ½ cup of dried shrimps, roughly chopped into bits
- 50g dried cuttlefish snack (sotong hiris)
- Bunch of mint leaves
Dressing
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- Juice of one or half a lime (adjust according to the sourness of the mango)
- 6-8 birds eye chilies, finely sliced (cili padi)
Method
- Fry dried shrimps and cuttlefish.
- Grate or slice mango and onion into fine strips. Tear some mint leaves and mix these together.
- Mix the ingredients for the dressing together and let this stand for a couple of minutes.
- Drizzle dressing over the mango, onion and mint salad and toss.
- Sprinkle fried dried shrimps and cuttlefish on top of the kerabu and garnish with extra mint leaves.
Foodnote
- The cuttlefish (sotong hiris) used can be bought from the snacks section of hypermarkets, and they usually go by weight. Do avoid overly thin rolls of cuttlefish coated with sugar, as they would burn too easily when fried.
