Cuttlefish Salad

Original Recipe by Amy Beh

1 soaked cuttlefish
400g fresh large squid, score the inner body and cut into thick slices
4 kaffir lime leaves, finely shredded
30g dried prawns, rinsed and coarsely ground
2 tbsp oil
1 Bombay onion, sliced
1 red chilli, seeded and chopped
4 cloves garlic, chopped
3cm knob ginger, finely chopped
5-6 bird’s eye chillies, chopped

Sauce ingredients (combined)
3 tbsp Thai sweet chilli sauce
2 tbsp tomato sauce
2 tbsp lime juice
1 tbsp fish sauce
1½ - 2 tbsp sugar or to taste
1 tsp sesame oil
½ tsp pepper

Garnishing
1 tbsp toasted sesame seeds

Wash cuttlefish and make shallow slant cuts across the inside surface in a criss-cross pattern. Cut into thick slices. Lightly season cuttlefish with a little sugar and pepper for 10-15 minutes. Bring water to the boil in a saucepan and scald the cuttlefish slices for 20-30 seconds. Drain well and immerse in a basin of ice-cold water for 10 minutes. Remove and drain well.

Heat wok with 2 tablespoons oil and fry dried prawns until fragrant. Add combined sauce ingredients. As soon as it comes to the boil, dish out onto a salad bowl. Add onion, red chilli, garlic, ginger, bird’s eye chillies and kaffir lime leaves. Stir well to mix. Put in cuttlefish and squid. Toss until well combined. Dish out and serve as an appetiser.