Ingredients :-
2 nos squid
1 Japanese cucumber with skin
½ teaspoon salt
1 teaspoon sesame seeds
Sauce (mix well) :
2 tablespoons Chinese rice vinegar
2 tablespoons (30g) chopped ginger
2 tablespoons (30g) chopped garlic
1 teaspoon sesame oil
1 tablespoon caster sugar
½ teaspoon salt
4 tablespoons warm water
2 tablespoons chilli sauce
1. Score the squids in a criss-cross pattern and sliced. Blanch in the boiling water until cooked, dish out and drain well.
2. Cut the cucumber into thin slices, sprinkle with salt, marinate for 10 minutes, dish up, drain the accumulated juice away.
3. Add in squids, spoon in sauce mixture and sprinkle with toasted sesame seeds on top, mix well. Serve at once.
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