Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 500 grams | Calamari hoods; (2 large or 3 |
| \N \N | ; medium) |
| 2 tablespoons | Japanese soy sauce |
| 3 tablespoons | Sake; (Japanese rice wine |
| \N \N | ; for cooking) |
| 1 tablespoon | Finely grated fresh |
| \N \N | ; ginger |
| ½ teaspoon | Sweet chilli sauce |
| 1 \N | Red chilli; finely sliced |
| \N \N | ; (seeds removed) |
| 2 tablespoons | Canola or vegetable oil |
| 2 teaspoons | Sesame oil |
| 3 tablespoons | Mirin; (sweet sake for |
| \N \N | ; cooking) |
| 6 \N | Green shallots; (spring onions) |
| \N \N | ; sliced, including |
| \N \N | ; green |
| 2 teaspoons | Finely sliced pink |
| \N \N | ; pickled ginger |
| \N \N | Cos lettuce and lemon wedges for serving |
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.