Chilli-and-coriander calamari
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- Abigail Donnelly
- 6 as a starter
- Easy
- Carb Conscious Fat conscious Health conscious Pescatarian
- 15 minutes
- 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
Cooking Instructions
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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