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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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