Tag-Archive for » Calamari «
This is a very quick recipe, that makes for a great starter, you can turn this into a main meal by upping amount of squid and serving over Asian vegetables and adding a couple of red chillies to really spice it up. There are so many versions of this very simple dish, I prefer not to add too much flour as I do not like my calamari to be to batter coated in this recipe. I prefer it to be more salt and peppery as I only like it battered when I am deep frying it and serving it with my favourite plum chili sauce.
Ingredients
500g Prepared squid
2 Tablespoons of sea salt
1 Tablespoon Szechuan peppercorns
1 Tablespoon black peppercorns
1/2 Teaspoon dried chili flakes
1 Tablespoon corn flour
1 Tablespoon oil
2 Teaspoons sesame oil
Method
1. Combine salt and peppercorns in a fry pan over medium heat and toast for 3 to 4 minutes until fragrant. Add the chili flakes.
2. Cool, turn into a mortar and pestle and crush to a coarse powder. Place half the pepper mixture in a large bowl and add the corn flour. Toss the squid in the pepper mix to lightly coat.
3. Combine oil and sesame oil together add to wok or large pan fry calamari in batches until cooked, about 2-3 minutes a time. Add more oil if needed. Serve calamari with reserved pepper.
I served mine over salad greens tossed in an Asian dressing and served sweet chili dipping sauce on the side.
All photos taken by me unless otherwise stated.
I have made this a few times and I think all the flavours work together really well and it is very yummy fish curry recipe. The great thing with this recipe is you can use whatever you have on hand, I have listed ingredients below but feel free to change any of them for your favourite seafood, you can make it different every time, trying different combo’s.
Ingredients
300-350g Firm white fish, cut into pieces (I used halibut, but cod, perch, bass any are fine.)
8 Scallops (allows for 2 per person.)
12 Calamari Rings (allows for 3 per person.)
12-16 Prawns, shelled, deveined (3-4 per person I buy medium to largish size prawns.)
11/2 Tablespoons olive oil
1 Onion, finely chopped
3 Cloves garlic, crushed
2 Teaspoons ginger, grated
3/4 Teaspoon turmeric, ground
11/2 Teaspoons cumin, ground
11/2 Teaspoons coriander, ground
1 Teaspoon mustard seeds
1 Cinnamon stick
11/2 Teaspoons Sambal oelek (I heap my spoonfuls, but adjust for desired taste.)
400ml Coconut cream (I use Kara brand I really like the flavour.)
1 Teaspoon sugar
50ml Pineapple juice
Method
1. Heat oil in a large pan, add onion, garlic and ginger, cook until onion softens.
2. Stir in spices, mustard seeds, cinnamon stick and sambal oelek, stir until fragrant.
3. Add coconut cream, stir until well combined.
NOTE: The kara brand is quite a thick coconut cream, if my sauce thickens up to much I add a little extra light cream or milk. I haven’t mentioned, adding cornflour to thicken for this reason, but I also know some brands can be quite watery, so you may want to thicken some more, if this is the case.
4.Add sugar and juice, stir until mixed.
5. Add all the seafood and cook covered about 5-10 Min’s or until seafood is cooked through. Cooking times will vary according to what seafood you choose to use in this, so I can’t give you an exact time.
I served mine over sweet potato mash, but it is also good over rice as well.
All photo’s taken by me unless otherwise stated.
