Makes
2
Ingredients
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225 g treated cuttlefish, scored and cut into 3.5 cm pieces, blanched for 1-2 minutes
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75 g marinated jellyfish
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300 g turnip, peeled and cut into thin strips
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225 g Chinese lettuce, cut into 1 cm strips
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150 g cucumber, seeded and cut into thin strips
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125 g carrot, grated finely
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1 Mission Curry Wraps, cut into 6 mm width x 3 cm length
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Sauce
½ cm peeled galangal, finely pounded
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3 red chillies, finely pounded
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60 ml chili sauce and 180 ml tomato sauce
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180 ml plum sauce
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½ tsp salt
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3 tbsp sugar
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60 ml water
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110 g mashed potato
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30 g roasted peanuts, coarsely pounded
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2 tbsp roasted sesame seeds, coarsely pounded
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Instructions
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Step 1
Bring to a boil all the sauce ingredients, except peanuts and sesame seeds. Stir continuously and cook until the sauce thickens.
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Step 2
Remove from heat, adding in peanuts and sesame seeds.
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Step 3
Bake tortilla strips in a preheated oven at 160oC for 10 – 12 minutes or until crisp. Let cool and set aside.
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Step 4
Toss all the ingredients with the sauce on a platter. Garnish with extra tortilla strips.
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Step 5
Tortilla strips can be prepared ahead to save time. They will stay crisp for a week.
Marinated jellyfish can be bought from the Japanese section in the supermarket.
Sauce can be made up to a week earlier and chilled.
