SEARED CALAMARI WITH CAB­BAGE STIR-FRY

YOU (South Africa) - - LIFESTYLE -

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

STIR-FRY

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.

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