Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 500 g Calamari hoods; (2 large or
- ; 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
- 3 tb Mirin; (sweet sake for
- ; cooking)
- 6 Green shallots; (spring
- ; sliced, including
- ; green
- 2 ts Finely sliced pink
- ; pickled ginger
- Cos lettuce and lemon wedges
- 2 ts Sesame oil
Preparation
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.
