Melbourne restaurant Anchovy shares its recipe for grilled calamari - chef Thi Li describes it as a \"pimped out\" warm salad take on a barbecue staple.
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Cuisine: not set
600 whole southern calamari cleaned, cut lengthways into 3 pieces, tentacles separated
2 tbsp rice vinegar
1 tbsp vegetable oil
1 garlic clove finely chopped
2 tbsp very thinly sliced sawtooth coriander (see note)
10 mint leaves torn
10 Thai basil leaves torn
10 Vietnamese mint leaves torn
2 kaffir lime leaves cut into julienne
3 pickled lotus stems cut into 1cm lengths, chopped (see note) (12gm)
1 spring onion thinly sliced diagonally
Deep-fried shallots
Vegetable oil for deep-frying
4 golden shallots halved and very thinly sliced
3 green Thai chillies (see note)
2 large garlic cloves crushed
2 tbsp lime juice
1 tbsp caster sugar
1 tbsp fish sauce
1 tsp coriander roots, cleaned (5-6)
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