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Chilli-and-coriander calamari

By Abigail Donnelly

Serves 6 as a starter

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

1 T oil
400 g calamari, cleaned, scored and cut into pieces
Fresh coriander, chopped
1 red chilli, chopped
1 T fresh ginger, chopped
2 T fish sauce
1 T palm sugar

Method

Cut down one side of the calamari so it opens out flat. Using a very sharp knife, score the inside surface using shallow diagonal cuts in a crisscross pattern. Be careful not to cut right through, and do not turn over and repeat. Cut into 6cm x 2cm pieces.
Cook a few at a time for 2 minutes in a very hot pan.Heat the oil in a wok or frying pan. Stir-fry the calamari for 2 minutes. Remove from the pan and add the remaining ingredients.
Cook for 1 minute then return the calamari pieces to the pan. Toss and eat with sliced cucumber, carrot, cabbage, peanuts, mint and basil.
Cook’s note: Don’t be confused: calamari and squid are exactly the same thing!

TASTE’s take:
Cut down one side of the calamari so it opens out flat. Using a very sharp knife, score the inside surface using shallow diagonal cuts in a crisscross pattern.
Be careful not to cut right through, and do not turn over and repeat. Cut into 6cm x 2cm pieces. Cook a few at a time for 2 minutes in a very hot pan.

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Hot beetroot, citrus and coriander drink

Meats, black label jelly and truffle oil

Warm couscous, beef and avocado salad

Rocket, avo, lime and palm sugar

Smoky roasted tomato and chilli with hot and sour tamarind

Curried hake with fresh green chutney

Spicy prawn and cheese wraps

Gingered sweet-potato soup with soy cashews

Spicy pumpkin and gooseberry broth