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Glazed Calamari

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(0)
CATEGORY CUISINE TAG YIELD
Grains, Vegetables Japanese 2bl 1 servings

INGREDIENTS

500 g Calamari hoods; (2 large or 3
; medium)
2 tb Japanese soy sauce
3 tb Sake; (Japanese rice wine
; for cooking)
1 tb Finely grated fresh
; ginger
1/2 ts Sweet chilli sauce
1 Red chilli; finely sliced
; (seeds removed)
2 tb Canola or vegetable oil
2 ts Sesame oil
3 tb Mirin; (sweet sake for
; cooking)
6 Green shallots; (spring onions)
; sliced, including
; green
2 ts Finely sliced pink
; pickled ginger
Cos lettuce and lemon wedges for serving

INSTRUCTIONS

Slice calamari hoods into rings. Combine soy sauce, sake, grated ginger,
chilli sauce and chilli in a mixing bowl then add calamari. Marinade for 30
minutes (or longer) in refrigerator.
When ready to cook, drain the calamari, reserving the marinade. Heat canola
and sesame oil in a wok or frying pan. Add the drained calamari (it is best
to cook in 2 batches) and stir-fry over a high heat for 3 to 4 minutes
until just cooked and tender (overcooking will toughen the calamari). Put
cooked calamari onto a warm plate. Pour marinade into the wok then add the
mirin and reduce over a high heat for 2 or 3 minutes or until slightly
thickened. Add sliced shallots, pickled ginger and cooked calamari. Heat
through briefly and serve hot on a bed of crisp cos lettuce. Accompany with
lemon wedges. Slivered and sauteed red capsicum is also delicious with this
dish.
Converted by MC_Buster.
Per serving: 80 Calories (kcal); 9g Total Fat; (100% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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