SQUID AND LOTUS ROOT SALAD

Squid salad is lightly sweet and sour, crunchy and is a very good appetizer.

Ingredients:

Original recipe makes for 2 serving

     -         500g squid

     -         200 lotus root

     -         1 carrot

     -         2 tablespoons roughly chopped laksa leaf, 2 shredded chili

    -     1 tablespoon vinegar, 3 tablespoons sugar, 2 tablespoons lemon juice, 2 tablespoons fish sauce, 1 fry garlic, 1 tablespoon cooking oil, 1 spoon seasoning powder, 1 crushed ginger root, flower trimmed carrot

PREP 15mins

COOK 35mins

READY 30mins

Direction:

-         Clean squids, boil water with crushed ginger, add squid in and boil in 1min, pour out all and rinse with cold water, soak in ice water in 30mins, drain then julienne

-         Wash and clean lotus root, slice thinly, soak in lemon juice water. Drain before mixing in the salad.

-         Shred the carrot, marinate with vinegar, 1 tablespoon sugar, leave it in 30mins, then squeeze to release all the water.

-         Mix fish sauce and sugar

-         Mix squid, lotus root, carrot, laksa leaf, fried garlic, oil, fish sauce, chili, and lemon juice

-         Place the salad on a dish, décor with the trimmed carrot, use with rice cracker.

Bon appetite!



*Taro**