adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Thai-spiced calamari
Thai-spiced calamari
0 Likes
Prep Time:
55 minutes
Cook Time:
12 minutes
Total Time:
67 minutes
"Transform your summer BBQ with delicious calamari and mango dish."
Ingredients:
  • 750g calamari hoods
  • 44.00 gm sweet chilli sauce
  • 48.80 gm fish sauce
  • 5.30 gm reduced-salt soy sauce
  • 42.00 gm lime juice
  • 3cm piece ginger, peeled, finely grated
  • 62.50 ml coriander leaves, finely chopped
  • 2 mangoes, cheeks removed
  • 150g baby rocket
  • Lime wedges, to serve
Instructions:
  • Flatten calamari, score in a diamond pattern, then cut into 3cm pieces.
  • In a glass or ceramic bowl, mix together the sauces, lime juice, ginger, and coriander. Whisk the ingredients and then add the calamari. Toss the calamari to evenly coat it with the mixture. Cover the bowl and refrigerate for 30 minutes.
  • Strain calamari from marinade. Transfer marinade to a saucepan and bring to a boil over high heat. Reduce to medium heat and simmer for 3 minutes.
  • 1. Preheat the barbecue plate to medium-high heat and spray it with oil. 2. Cook half of the calamari, scored-side down, for 1 minute. Flip and cook for another minute until tender; transfer to a plate. Repeat with the rest of the calamari. 3. Place mango cheeks flesh-side down and cook for 2 minutes until lightly charred. 4. Use a large metal spoon to scoop out the mango flesh from the skin, then dice into cubes.
  • Split the arugula evenly among 4 plates. Arrange the calamari and mango on top of the arugula. Drizzle the warm marinade over the salads. Serve with lime wedges.

Similar Recipes