泰式鱿鱼沙律Thai Cuttle Fish Salad

【材料】
浸泡鱿鱼300克、海蜇皮200克、荞头3粒（切丝 ）、生芒果1粒（切丝）、腌姜20克

【酱料】
梅酱3汤匙、酸柑汁3汤匙、泰国甜辣椒酱2汤匙、白糖1 1/2汤匙或适量、胡椒粉1/2茶匙、鱼露2汤匙

【装饰】
油条1对（切片炸脆）、指天椒5条（剁碎）、小葱头5粒（切丝）、烤花生2汤匙（桩碎）、烤芝麻2汤匙

【做法】
1.把鱿鱼切小块后以滚水汆烫2-3分钟至就鱼卷起，然后放入冰块中浸泡10分钟，沥干水。
2. 把所有其他材料混合，加入酱料拌均，盛在碟子上，撒上装饰料即可。

【小贴士】
酱料可以提前准备，收入冰箱待用，吃的时候才拌入酱料，才有鲜脆感。

【Ingredients】
300g processed cuttlefish (yau yi), 200g preserved jelly fish, 3 pickled leeks (kew tow, shredded), 1 un- ripe mango (shredded), 20g pickled ginger

【Sauce】
3tbsp sour plum sauce, 3tbsp lime juice, 2tbsp Thai sweet chilli sauce, 1 1/2tbsp sugar or to taste, 1/2tsp pepper, 2tbsp fish sauce

【Garnishing】
1 pair yau char kwai (sliced and deep-fried until crispy), 5 chilli padi (chopped), 5 shallots (shred- ded), 2tbsp toasted groundnuts (coarsely pounded), 2tbsp toasted sesame seeds

【Method】
1.Cut cuttlefish into serving pieces. Bring water to a boil and blanch for 2-3 minutes or until cuttlefish curl up. Soak in a basin with lots of ice cubes for 10 minutes.Drain.
2.Put all ingredients in a salad bowl. Add combined sauce and toss well together. Dish out onto a serving salad plate. Add garnishing and serve.