Ingredients

Method

• 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

Ingredients

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.