Ingredients
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1 calamari, tube cleaned make sure the tube isn't too thick and aim for one that has consistent thickness (note I recently used 6 baby calamari instead of 1 big tube and that worked really well)
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1/2 cup minced prawns
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1/2 cup minced chicken
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1 teaspoon fish sauce
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frypowder (available from Asian groceries)
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1/4 cup oil, enough to shallow fry
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1/2 red capsicum, finely diced
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2 tablespoons fish sauce
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2 tablespoons vinegar
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6 tablespoons sugar
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1/4 cup coriander leaves (to garnish)
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1 garlic clove, finely chopped
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1 garlic clove, finely chopped
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2 fresh chili peppers, finely sliced to taste
Instructions
- Calamari:
- Mix the prawn chicken and garlic together. Stuff the calamari with the mixture until full, but taking care not to ‘over-stuff’ as the calamari will expand when cooked. Secure the open end of the calamari with toothpick/s.
- In a steamer, steam the calamari for about 25- 30 minutes ( note: if using the baby calamari tubes, 10 minutes is sufficient). Use this opportunity to make sauce.
- When the steaming is completed, roll the calamari tube in a shallow dish containing the fry powder. Once coated, remove the calamari tube and add water to the fry powder to make a paste as per the packets instructions. (note – it works best if thickish – if too runny, the paste will not adhere to the tube well).
- Heat oil is a wok so that it is just starting to smoke. Add calamari tube and fry quickly on all sides – the coating should be a light, crisp batter.
- Remove calamari from oil, and cut into slices/discs. Place the discs on a plate, pour/drizzle sauce over the top and sprinkle coriander leaves over the dish.
- Sauce: *(this is also a good dipping sauce for rice paper rolls, wontons etc).
- Add oil to small saucepan (note: I use spray oil) and sauté capsicum, garlic and chilli until the capsicum is soft.
- Add the fish sauce, vinegar and sugar to the saucepan. Cook until sauce starts to thicken, being careful not to burn.