Marinated calamari salad

Sweet, sour and salty.
 
calamari salad

Recipe from: 10 December 2012
Preparation time: 10 min
Cooking time: 20 min
 
 

Ingredients

 
  • 1
    glug vegetable oil - for frying
  • 400
    g
    calamari rings - defrosted
  • 2
    cloves garlic - chopped
  • 1
    chilli - chopped
  • 2
    Tbs
    grated peel and juice of lemon,
  • or ½ lemon
  • For the dressing:
  • 2
    Tbs
    light soy sauce
  • 60
    ml
    lime juice, or 45ml lemon juice
  • 1
    tsp
    PnP sugar
  • 2
    Tbs
    vegetable oil
  • 1
    Tbs
    rice wine, or white balsamic vinegar
  • Salad:
  • 1
    cucumber - peeled and sliced
  • 300
    g
    packet fine green beans- blanched
  • 150
    g
    packet of bean sprouts
  • 60
    ml
    dill - chopped
  • 60
    ml
    coriander or basil leaves - chopped
  • 125
    ml
    basil leaves
  • 50
    g
    PnP cashew nuts - toasted
Servings: Change Serving
 
 

Method

 
Heat a glug of oil in a heavy-based pan.

Stir-fry calamari over a high heat for 1-2 minutes. Add garlic and chilli and fry for 30 seconds, then remove from heat.

Whisk dressing ingredients together and drizzle over calamari. Allow calamari to cool in dressing for at least 30 minutes.

Toss calamari with salad ingredients and serve.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
 
 

Read more on: recipe  |  healthy  |  seafood  |  shallow-fry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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