Glazed calamari

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.

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