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Ингредиенты
- 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
- 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.
- 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.
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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% |
