How to Make Spicy
- 500 g / 1 lb calamari tubes, cleaned
- 3 garlic cloves, finely chopped
- 3 teaspoons grated ginger
- 2 stems lemon grass, white part only, finely chopped
- 1/2 teaspoon chopped fresh red chili
- 1 tablespoon vegetable oil
- 2 ripe tomatoes
- 1/4 cup / 7 g / 1/4 oz fresh coriander leaves
- 150 g / 5 oz mixed lettuce
- 2 tablespoons lime juice
- 1 teaspoon finely grated lime rind
- 1 red bell peppers, cut into strips
- salt and pepper
For lime, chili and garlic sauce:
- 1/4 cup / 60 ml / 2 fl oz) lime juice
- 1 tablespoon lemon juice
- 2 tablespoons fish sauce
- 1 tablespoon caster sugar
- 2 teaspoons chopped fresh red chili
- 2 garlic cloves, finely chopped
- 1 tablespoon finely chopped fresh coriander
- Using a sharp knife, cut the calamari tubes open, wash and pat dry
on paper towels. Cut shallow slashes approximately 5 mm / 1/4 inch
apart on the soft inside, in a diamond pattern, then cut into 3 cm /
1 1/4 inch strips.
- In a bowl, mix the calamari strips with the garlic, ginger, lemon
grass, chili and oil. Cover with plastic wrap, then keep in the
refrigerator for 4 hours.
- Cut the tomatoes nicely in half, scoop the membrane and seeds out,
then chop them finely. Retain the juices. Cut the flesh into small
cubes, then set aside.
- Arrange the coriander leaves and lettuce in serving bowls.
- Lightly grease a heavy non-stick pan and heat until very hot. Cook
the calamari quickly, in batches. Tossing for 2 minutes. Do not
overcooked. Make sure the calamari is just tender and curled.
- Sprinkle the lime juice and rind over the top. Remove the calamari,
toss with the chopped tomato seeds and arrange on the salad. Layer
the tomato and bell peppers over the top. Season with salt and
pepper to taste.
- To make the sauce, mix all the sauce ingredients together, then stir
until the sugar dissolves.
- Drizzle over the calamari and serve immediately.
Nutrition per serving:
- 120 kcalories, protein 18 g, fat 4 g, carbohydrate 3 g, dietary
fiber 2 g, cholesterol 165 mg