Dairy free Archives

Scallops drizzled with Riesling vinegar and garnished with caramelised garlic

20 minutes, plus three days

Seared calamari steaks in a coconut-and-peanut sauce served with sugar-snap peas

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2 T crunchy peanut butter
1 x 5 cm piece fresh ginger, grated
1 fresh green chilli, chopped
1 x 400 g can coconut milk
2 T treacle sugar
½ cup coriander, roughly chopped
4 calamari steaks
2 T olive oil
1 x 140 g pack sugar-snap peas, halved
sea salt and freshly ground black pepper

Method

In a saucepan over a medium heat, combine the peanut butter, ginger, chilli and 200 g coconut milk. Add the treacle sugar and remaining coconut milk, a little at a time, stirring continuously until slightly thickened. Add the coriander.
Using a sharp knife, cut a crisscross pattern over the calamari steaks.
Pan-fry in the hot olive oil for 2 to 3 minutes a side, or until golden and tender.
Serve with the warm coconut-and-peanut sauce and top with the sugar-snap peas. Season to taste.

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Seared calamari steaks in a coconut-and-peanut sauce served with sugar-snap peas

Seared calamari steaks in a coconut-and-peanut sauce served with sugar-snap peas

Ingredients

Method