Main Meals

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

6
Easy
10 minutes
20 minutes
Wine/Spirit Pairing
Bouchard-Finlayson Missionvale Chardonnay 2008

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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

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.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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