Photo and recipe courtesy by Penang Passion

Ingredients
300 gm Salt & pepper Squid Chunks
300 gm Black Fungus , boiled and sliced thinly
1 nos Tomato
30 gm Shallots, sliced
2 stalksLemon grass
10 gmYoung ginger
3Kaffir lime leaves
50 gm Kerisik (fried coconut paste)
1 nos Lime, squeezed for juice

Seasoning

50gm Fresh red chillies, seeded
10gm TOasted belacan granules
Pinch of salt

Method

1. Deep fry the squid chunks until golden brown & set it aside.
   
2. Put sambal belacan into a mixing bowl.
   
3. Add the rest of the ingredients and mix well to combine.
   
4. Add a dash of pepper and a squeeze of lime juice to taste. Toss well.
   
5. Arrange the squid chunks in a cocktail glass then put the kerabu (salad) on the plate & serve.