Instructions: 250G squids (sotong) - clean, cut into big slices, cut diagonal lines across lightly on the back then blanch in hot water
50g carrot - grated finely
100g half-ripe mango - sliced thinly
1 big onion - sliced into thin rings
Topping ingredients:
50g prepared cuttlefish flakes (sold in packets at supermarkets)

3 sticks dried satay fish (the type that children love to eat and is sold at the pasar malam)

Garnishing:
1 tbsp toasted sesame seeds
1 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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