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