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Calamari Salad
Reg makes a tasty, Asian inspired summer salad.
ingredients
1kg calamari
2 tablespoons extra virgin olive oil
2.5cm ginger, grated
1 clove garlic, crushed
3 kaffir lime leaves, julienned
½ cup lime juice
2 tablespoon brown sugar
2 tablespoons fish sauce
2 tablespoons mint, chopped finely
2 tablespoons grapeseed oil
1 teaspoon sesame oil
3 chillis, sliced with seeds
1 telegraph cucumber
2 pink grapefruit
1 carrot, julienned
6 spring onions, sliced on diagonal
½ cup coriander leaves
coriander for garnish
method
- Clean the calamari and take off the outside skin. Dry with paper towel and cut into rings. Heat the olive oil in a frying pan and add the ginger, garlic and lime leaves. Cook over a medium heat for 2 minutes. Turn up the heat and add the calamari. Cook for 3 minutes or until just cooked. Set aside and allow to cool.
- Mix together the lime juice, brown sugar, fish sauce, mint, grapeseed oil, sesame oil and chilli.
- Take a wide vegetable peeler, peel the skin off the cucumber and discard. Still using the vegetables peepler, cut the cucumber into wide ribbons. Set aside to garnish.
- With a serrated knife, take off the skin and pith of the grapefruit and then cut in between the membranes so that you have segments only left. Put the segments into a large bowl with the julienne of carrot, spring onions and coriander leaves. Toss in the calamari and dressing.
- To serve, arrange in a pile on a plate and top with the cucumber ribbons and a little extra coriander.
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