TANGY MANGO AND CUTTLEFISH SALAD
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
2 tbsp local lime juice
2 tbsp honey
2 tbsp Thai chilli sauce
1 tsp fish sauce
1 tbsp deep-fried anchovies
2 tbsp toasted peanuts
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.