Kerabu Sotong

0/3

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 140 g squid (cut into rings)140g

Vegetables· 5

  • 60 g cucumber (julienned)60g
  • 8 g red chili (sliced)8g
  • 8 g mint leaves (a small handful)8g
  • 20 g shallots (thinly sliced)20g
  • 10 g spring onion (cut into lengths)10g

Spices· 2

  • 2 g sugar (1 pinch)(staple)2g
  • pinch of salt(staple)1g

Fruit· 1

  • juice of ~½ lime (15 g)15g
  1. 1 min · hands-free

    Bring a small pot of water to a gentle boil, poach the squid rings for 60–90 sec; the moment they turn opaque and curl, scoop them out, plunge into ice water, then drain.

    Why? Poach past 90 sec and the squid turns rubbery; an immediate ice-water plunge shocks it, stopping the carry-over heat instantly and locking in that tender bite — the key to a soft kerabu squid.
    Watch out: Don't let the water reach a rolling boil — violent bubbling toughens the squid faster; a gentle simmer is best.
    01:15

    Next up:In a large bowl, whisk the lime juice with a pinch each of sugar and salt into a tangy dressing, then stir in the sliced red chili and shallots.

  2. In a large bowl, whisk the lime juice with a pinch each of sugar and salt into a tangy dressing, then stir in the sliced red chili and shallots.

    Why? A kerabu is seasoned entirely by the sourness of lime and the aroma of chili; the pinch of sugar only balances the acidity rather than sweetening. The original often piles on sugar and oil — here the fresh ingredients carry the flavour themselves.

    Next up:Tip the drained squid, cucumber, spring onion and mint leaves into the bowl, toss gently to coat and serve straight away.

  3. Tip the drained squid, cucumber, spring onion and mint leaves into the bowl, toss gently to coat and serve straight away.

    Why? Add the mint and spring onion last so they don't wilt and lose their fragrance. The whole dish is oil-free, carb-free and very low in calories, yet the herbs and acidity make it genuinely satisfying — ideal when you're watching calories.

    Tip: Eat it fresh — sitting too long, the lime starts to 'cure' the squid and firm it up.