600 g calamari steaks or
tubes cut open
125 ml (½ c) orange juice 45 ml (3 T) lemon juice grated zest of 1 lemon
15 ml (1 T) brown sugar
15 ml (1 T) soy sauce
30 ml (2 T) chopped fresh
2 garlic cloves, crushed
5 ml (1 t) grated fresh ginger 45 ml (3 T) oil
CARROT AND GINGER PURÉE 300 g carrots, grated
10 ml (2 t) grated fresh ginger 180 ml (¾ c) orange juice
125 ml (½ c) chicken stock
TO COOK THE CALAMARI
TO SERVE steamed bok choy or baby
1 Score the steaks or inside the tubes in a diamond pattern and arrange in a single layer in a non-metal bowl.
2 Marinade Mix all the ingredients, pour over the calamari, cover and marinate in the fridge for at least 4 hours or overnight.
SERVES 4-6 Preparation
15 min Marinating 4 hours or overnight Braaiing
1 min a side
3 Carrot and ginger purée Boil all the ingredients together until soft. Purée until smooth.
4 To cook the calamari Braai over hot coals until just done, brushing from time to time with the marinade. Or heat a little oil in a pan and fry the calamari over the coals. Cook until the calamari just turns white and is no longer translucent.
5 Reduce the leftover marinade in a saucepan.
6 To serve Arrange the calamari steaks or tubes on steamed bok choy or baby spinach leaves with the sauce poured over and the carrot and ginger purée on the side.
2 You can soak calamari in milk to soften it. Don’t overcook it, as it will be rubbery.