Cuttlefish salad

Cuttlefish salad

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 birds eye chillies, chopped

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