Side Servings

Chilli-and-coriander calamari

6 as a starter
Easy
15 minutes
10 minutes

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Ingredients

Method
  • 1 T oil
  • 400 g calamari, cleaned, scored and cut into pieces
  • Fresh coriander, chopped
  • 1 red chilli, chopped
  • 1 T fresh ginger, chopped
  • 2 T fish sauce
  • 1 T palm sugar

Method

Ingredients

Cut down one side of the calamari so it opens out flat. Using a very sharp knife, score the inside surface using shallow diagonal cuts in a crisscross pattern. Be careful not to cut right through, and do not turn over and repeat. Cut into 6cm x 2cm pieces.
Cook a few at a time for 2 minutes in a very hot pan.Heat the oil in a wok or frying pan. Stir-fry the calamari for 2 minutes. Remove from the pan and add the remaining ingredients.
Cook for 1 minute then return the calamari pieces to the pan. Toss and eat with sliced cucumber, carrot, cabbage, peanuts, mint and basil.
Cook’s note: Don’t be confused: calamari and squid are exactly the same thing!

TASTE’s take:
Cut down one side of the calamari so it opens out flat. Using a very sharp knife, score the inside surface using shallow diagonal cuts in a crisscross pattern.
Be careful not to cut right through, and do not turn over and repeat. Cut into 6cm x 2cm pieces. Cook a few at a time for 2 minutes in a very hot pan.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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