Pickled ginger and calamari salad

Name: Pickled ginger and calamari salad
Yield: 4 servings
Cuisine: Asian
Ingredients: 4.00 calamari steak, in strips; 30.00 ml fresh chillies 573; 60.00 ml lemon juice; 0.00 fresh coriander handful; 45.00 ml soy sauce; 500.00 ml couscous cooked; 125.00 ml ginger pickled; 1.00 avocado cubed; 2.00 orange peeled and chopped; 0.00 lettuce cos, to serve

4 servings

Rate this recipe

Fish/Seafood

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (10)

4.00	calamari — steak, in strips
30.00 ml	fresh chillies — 573
60.00 ml	lemon juice
0.00	fresh coriander — handful
45.00 ml	soy sauce
500.00 ml	couscous — cooked
125.00 ml	ginger — pickled
1.00	avocado — cubed
2.00	orange — peeled and chopped
0.00	lettuce — cos, to serve

Tap for ingredients

Method:

Heat olive oil in a frying pan.

Add the calamari pieces and stir-fry for 3 minutes.

Add the lemon juice, coriander and soya sauce and cook for a further minute -you might have to cook the calamari in two batches.

Scatter the lettuce leaves onto a platter and spoon all the remaining ingredients on top.

Pour over the calamari, and all the juices leftover from cooking.