Chilli salt calamari salad
2
17/4/2010
This calamari dish is perfect for impressing your guests when they come around for dinner.
Ingredients
| 2 tsp | Salt |
| 2 Tbsp | Flour |
| 2 tsp | Ground chilli |
| 500 g | Calamari rings |
| ½ | Telegraph cucumber |
| 1 | Carrot |
| 1 cup | Mung bean sprouts |
| ½ cup | Fresh coriander |
| ½ cup | Peanuts |
| 2 Tbsp | Fish sauce |
| 1 tsp | Sesame oil |
| 2 Tbsp | Rice bran oil |
| 2 Tbsp | Lemon juice |
| 1 tsp | Sugar |
| 3 Tbsp | Oil |
Directions
- Combine the flour, salt and chilli in a shallow bowl.
- Toss the calamari through the seasoned flour until coated.
- Using a vegetable peeler, peel the cucumber and carrot into long, thin strips.
- Toss the cucumber, carrot, sprouts, coriander and peanuts together on a serving platter.
- Mix together the fish sauce, oils, lemon juice and sugar.
- Heat the oil in a large frying pan and, when very hot, quickly cook the calamari in batches until crispy and golden. Drain on paper towels.
- Drizzle dressing over the salad and then top with calamari rings. Serve at once.
Wine match by Brancott Estate
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