Name: Calamari, garlic and chilli stir-fry
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 3 red chillies; 6 garlic cloves unpeeled; oil for frying; 800 g calamari tubes or steaks; 45 ml fish sauce; 30 ml vinegar; 7,5 ml brown sugar; 500 g baby spinach; 2 tomatoes ripe, cut into eighths; sea salt and freshly ground black pepper; 30 ml fresh coriander chopped

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Ingredients (11)

3	red chillies
6	garlic cloves — unpeeled
	oil — for frying
800 g	calamari — tubes or steaks
45 ml	fish sauce
30 ml	vinegar
7,5 ml	brown sugar
500 g	baby spinach
2	tomatoes — ripe, cut into eighths
	sea salt and freshly ground black pepper
30 ml	fresh coriander — chopped

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Method:

Slice the chillies lengthwise along one side to open, but keep them whole. With the palm of your hand, press down on the flat side of the blade of a carving knife to open the garlic cloves. Heat the oil in a wok and stir-fry the chillies and garlic for about 1 minute.

Add the calamari and quickly stir-fry over high heat for a minute or two (the calamari will curl up and turn white). Stir in the fish sauce, vinegar and sugar.

Add the spinach and tomatoes and stir-fry until the spinach is just softened. Season to taste with salt and black pepper. Garnish with coriander leaves and serve with fluffy basmati rice.