Calamari and lime salad

Recipe from: 3/1/2004 12:00:00 AM

Ingredients 11
Servings 4
Time 10

Ingredients

  • DRESSING
  • 30
    ml
    fresh lime juice
  • 5
    ml
    palm or brown sugar
  • 15
    ml
    each fish sauce and water
  • 1
    red chilli, seeded and sliced
  • 1
    clove garlic, chopped
  • 5
    ml
    freshly grated ginger
  • a splash of oil for frying
  • fresh calamari tubes, washed and well drained
  • 5
    spring onions, halved and sliced into strips
  • 15
    ml
    each mint and basil leaves
 

Method

10
 
DRESSING
Blend dressing ingredients and pour into a bowl.
Slice calamari down the side to open, and spread flat on a board, remembering which side was the outside.
Cut into 4 cm wide strips and slice into rectangles.
Score outside surface quite deeply in a criss-cross pattern.
Heat oil until smoking hot.
Make sure calamari is as dry as possible.
Add calamari, outside surface down, and flash-fry for two to three minute, then flip over and fry the other side for two to three minutes, until it becomes opaque and golden.
Remove and, while still hot, toss with dressing.
Add remaining ingredients and serve immediately.
Nutrition per portion Energy 962 kJ Carbohydrate 14 g Protein 32 g Fat 4 g
 

Read more on: fish/seafood  |  sauté
 

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