Cara berlauk

Instructions

1. Bring salted water to the boil and plunge the prawns in for 1 minute until they turn pink, then drain them.
2. Dip the squid into the same boiling water for just 30 seconds so it stays tender, then drain and let it cool.
3. Peel the cucumber, cut it in half lengthways, deseed it and slice it into thin half-moons.
4. Peel the green mango and grate it coarsely or cut it into fine sticks, then finely slice the red onion and chillies.
5. In a bowl, mix the lime juice, palm sugar and fish sauce until the sugar has completely dissolved.
6. Add the seafood, cucumber, mango, onion, chillies and oil, then toss gently.
7. Adjust the balance with a little salt, lime or sugar to taste: the salad should be sour, sweet and salty all at once.
8. Scatter with shredded mint and let it rest 10 minutes in the fridge before serving.