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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