Asian-style cala­mari

YOU Best Recipes: Braai - - Contents -

600 g cala­mari steaks or

tubes cut open

MARI­NADE

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

co­rian­der

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

oil (op­tional)

TO SERVE steamed bok choy or baby

spinach leaves

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.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.