Ingredients

Method

• 2 T sunflower oil
• 200 g calamari rings
• 3 T soya sauce
• 1 t brown sugar
• 1 T fish sauce
• 2 T lemon juice
• 2 garlic cloves, crushed
• ½ red chilli, finely sliced
• 200 g pak choi, blanched and refreshed
• ½ cup carrot juice
• 2 T olive oil

Method

Ingredients

Heat the sunflower oil in a large pan and sauté the calamari in the oil over a very high heat for 1 minute until coloured. Add the soya sauce, brown sugar, fish sauce, 1 T lemon juice, garlic, chilli and pak choi and cook for a further minute. Take care not to overcook the calamari.

Combine the carrot juice, olive oil and remaining lemon juice and serve on the side.