Seared calamari steaks in a coconut-and-peanut sauce served with sugar-snap peas
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- Abigail Donnelly
- 6
- Easy
- Carb Conscious Dairy free Fat conscious Pescatarian
- 10 minutes
- 20 minutes
- Bouchard-Finlayson Missionvale Chardonnay 2008
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
Cooking Instructions
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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