We clean 2 carcasses of squid, dousing with boiling water. Cook the squid: pour boiling water again and hold for 30-60 seconds. Repeat the procedure two times. Then fill with cold water.
Cut the squid carcasses into small cubes. Partially peel the pickled and fresh cucumbers and also chop. Boil rice. Mix squid with cucumbers and rice. Season with soy sauce and sweet chili sauce. Grind cilantro and onion and add to the salad.
We well heat the vegetable oil in a saucepan and deep-fry the shrimp chips. Spread salad on chips. Bon Appetit!