Two ways to enjoy a big cuttlefish, with different flavours and textures.
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| cuttlefish 'noodle' coconut soup |
The
thick body is thinly sliced to long strips, like noodle. Quickly cooked
in a broth of coconut milk, celery, fresh horseradish and fresh kaffir
lime leaves.
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| cuttlefish mince with celery |
The legs and
side wings are minced in food processor, with an egg white, mixed with
sesame and small cubes of celery, seared at medium heat to both sides
golden.
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