CALAMARI STIR FRY
SERVES 4 AS A STARTER.
PREP: 10 MINUTES + STANDING COOKING: 10 MINUTES
450g calamari tubes, trimmed, scored and cut into 3cm pieces ¼ cup (50g) gochujang (Korean hot pepper paste, available from Asian grocers)
15ml (1 tbsp) Korean red pepper powder
15ml (1 tbsp) grated ginger
30ml (2 tbsp) soy sauce
15ml (1 tbsp) caster sugar
15ml (1 tbsp) sesame oil
2.5ml (½ tsp) ground black pepper
Vegetable oil to stir-fry
1 small onion, thickly sliced,
4 cloves garlic, finely sliced
3 heads broccolini, trimmed and washed
2 small red radish, finely sliced
Place calamari, gochujang, pepper powder, ginger, soy, sugar, sesame oil and black pepper in a bowl and mix well. Refrigerate at least 2 hours. Heat a little vegetable oil in a wok over high heat. Add onion and garlic and stir-fry for i minute, tossing continuously. Add broccolini and stir-fry a further 1-2 minutes. Transfer to a bowl and keep warm. Add a little more vegetable oil to the wok and stir-fry calamari in batches for 1-2 minutes or until just cooked. Add to onions and toss to combine. Serve in bowls, garnished with radish.