| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
Spanish |
Tamara1 |
1 |
servings |
INGREDIENTS
|
|
FOR THE CALAMARI |
| 500 |
g |
Squid tubes; cleaned |
| 2 |
ts |
Chilli powder |
| 1 |
ts |
Sea salt |
| 4 |
tb |
Plain flour |
| 1 |
ts |
Freshly ground black pepper; (1 to 2) |
| 2 |
tb |
Olive oil |
| 1 |
|
Red capsicum |
| 1 |
|
Green capsicum |
| 1 |
|
Carrot |
| 1 |
tb |
Sesame seeds |
| 1 |
|
Spanish onion |
|
|
Selection of fresh salad leaves |
| 1/3 |
bn |
Coriander |
| 100 |
ml |
Beehive Co honey* |
| 50 |
ml |
Lime juice |
| 1 |
tb |
Fresh coriander |
| 1/2 |
ts |
Fish sauce |
| 2 |
|
Cloves garlic; minced |
INSTRUCTIONS
FOR THE SALAD
FOR THE DRESSING
Mix the flour, chilli powder, pepper and salt together and set aside.
Cut the cleaned squid in half so that you now have two flat pieces.
Cut each of these into quarters and score the inside of each piece in
a criss cross pattern with the point of a sharp knife. Dust each
piece in the seasoned chilli flour and then saute in the hot oil in a
shallow pan. When cooked and curled, transfer to a plate and keep
warm.
To make the dressing, whisk all ingredients together and set aside.
Cut the capsicums and carrots into fine strips and mix with the salad
leaves and coriander. Add half the dressing and toss together
thoroughly.
To serve, divide the salad amongst the plates and top with the cooked
calamari.
Drizzle a little extra dressing and serve immediately garnished with
extra coriander and sesame seeds.
Converted by MC_Buster.
Per serving: 417 Calories (kcal); 32g Total Fat; (66% calories from
fat); 5g Protein; 32g Carbohydrate; trace Cholesterol; 1914mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1/2 Fruit;
6
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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