SEARED CALAMARI WITH CABBAGE STIR-FRY
Most supermarket chains stock frozen calamari steaks which aren’t nearly as pricey as rings or tentacles.
SERVES 4 PREPARATION: 20 MIN COOKING: 30 MIN
4-6 calamari steaks 30ml (2T) honey 15ml (1T) soy sauce 1 garlic clove, crushed 8 short kebab skewers
30ml (2T) oil 2 onions, sliced 5cm fresh ginger, julienned 2 garlic cloves, crushed 2 chillies, chopped 1 bag (300g) carrot and cabbage mix 15ml (1T) apple cider vinegar 125ml (½c) peanuts handful of fresh coriander, chopped salt
1 Score a diamond pattern into the top of the calamari steaks, then cut the steaks into squares.
2 Mix the honey, soy sauce and garlic and pour over the calamari. Mix through, ensuring the calamari is completely coated in sauce.
3 Thread the calamari on the skewers and fry in a hot griddle pan until done and lightly charred – the calamari is done when it’s white all the way through.
4 Stir-fry Heat the oil in a large pan and fry the onions until soft. Add the ginger, garlic and chillies and stir-fry until fragrant.
5 Add the carrot and cabbage mix and stir-fry until done but still crunchy.
6 Add the vinegar and peanuts and stir-fry for another 5 minutes. Mix in the fresh coriander and season with salt. Serve the stir-fry with the calamari kebabs.