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Add a photoServings: 1
Ingredients
- 1 Tbsp. light soy sauce
- 2 Tbsp. lime juice
- 3 Tbsp. sugar
- 1 Tbsp. sesame oil
- 15 x chilli padi - sliced finely
- 1 Tbsp. fish sauce (Nam Pla) - add last
Directions
- 250G squids (sotong) - clean, cut into big slices, cut diagonal lines across lightly on the back then blanch in warm water50g carrot - grated finely100g half-ripe mango - sliced thinly1 big onion - sliced into thin ringsTopping ingredients:50g prepared cuttlefish flakes (sold in packets at supermarkets)
- 3 sticks dry satay fish (the type which children love to eat and is sold at the pasar malam)
- Garnishing:1 tbsp toasted sesame seeds1 bunga kantan - sliced finely
- Method:MIX sauce ingredients (A) well. Place (B) in a salad bowl. Pour in the sauce ingredients. Dish out onto a serving dish, top up with (C) then sprinkle with toasted sesame seeds and bunga kantan.
- Serve immediately.
- Footnote:This is a very good appetiser.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 115g | |
| Calories 289 | |
| Calories from Fat 120 | 42% |
| Total Fat 13.63g | 17% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2292mg | 96% |
| Potassium 123mg | 4% |
| Total Carbs 42.21g | 11% |
| Dietary Fiber 0.2g | 1% |
| Sugars 39.2g | 26% |
| Protein 2.04g | 3% |
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