Sauteed calamari salad

Yield: 4 servings

Measure Ingredient
½ cup Fresh lime juice
⅓ cup Fish sauce
1 tablespoon Sugar
½ tablespoon Minced garlic
½ tablespoon Minced ginger
3 Thai bird chiles; minced
¼ cup Minced cilantro
¼ cup Thinly-sliced mint
¼ cup Thinly-sliced Thai basil
2 pounds Fresh calamari; cleaned, and
Cut 1/2" rings; heads halved lengthwise
2 larges Ripe tomatoes; medium diced
2 pounds Washed arugula; in large salad bowl
Baguette croutons; for garnish

In a bowl, mix together juice, fish sauce, sugar, garlic, ginger, chiles, mint and basil. Add the calamari and marinate for only 30 seconds. Take the calamari out of the marinade and add to a very hot skillet, lightly oiled.

Toss calamari quickly around and cook only 2 to 3 minutes until done. Cook in two batches. Remove calamari and place on top of the arugula.

In the same hot skillet, add the tomatoes and ⅓ cup of the marinade.

Bring to a boil then add to salad and mix well. Check for seasoning and serve.

For Plating: Serve in the large salad bowl with small side plates. Garnish with croutons.

This recipe yields 4 servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1C03) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey - jcomiskey@..."

Per serving: 82 Calories (kcal); 3g Total Fat; (32% calories from fat); 1g Protein; 14g Carbohydrate; 3mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; ½ Fat; ½ Other Carbohydrates

Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.

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