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Ингредиенты

Cost per recipe $1.52 view details
  • 500 gm Calamari hoods, (2 large or possibly 3 medium)
  • 2 Tbsp. Japanese soy sauce
  • 3 Tbsp. Sake, (Japanese rice wine for cooking)
  • 1 Tbsp. Finely grated fresh ginger
  • 1/2 tsp Sweet chilli sauce
  • 1 x Red chilli, finely sliced (seeds removed)
  • 2 Tbsp. Canola or possibly vegetable oil
  • 2 tsp Sesame oil
  • 3 Tbsp. Mirin, (sweet sake for cooking)
  • 6 x Green shallots, (spring onions) sliced, including green
  • 2 tsp Finely sliced pink pickled ginger Cos lettuce and lemon wedges for serving

Инструкции

  1. Slice calamari hoods into rings. Combine soy sauce, sake, grated ginger, chilli sauce and chilli in a mixing bowl then add in calamari. Marinade for 30 min (or possibly longer) in refrigerator.
  2. When ready to cook, drain the calamari, reserving the marinade. Heat canola and sesame oil in a wok or possibly frying pan. Add in the liquid removed calamari (it is best to cook in 2 batches) and stir-fry over a high heat for 3 to 4 min till just cooked and tender (overcooking will toughen the calamari). Put cooked calamari onto a hot plate. Pour marinade into the wok then add in the mirin and reduce over a high heat for 2 or possibly 3 min or possibly till slightly thickened. Add in sliced shallots, pickled ginger and cooked calamari. Heat through briefly and serve warm on a bed of crisp cos lettuce. Accompany with lemon wedges. Slivered and sauteed red capsicum is also delicious with this dish.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 197g
Calories 479  
Calories from Fat 328 68%
Total Fat 37.14g 46%
Saturated Fat 3.37g 13%
Trans Fat 0.11g  
Cholesterol 0mg 0%
Sodium 1824mg 76%
Potassium 229mg 7%
Total Carbs 10.92g 3%
Dietary Fiber 0.9g 3%
Sugars 2.32g 2%
Protein 3.24g 5%
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