Cala­mari with nam jim sauce

Friday - - Leisure -

Prep time: 30 mins

Cook­ing time: 15 mins In­gre­di­ents 150g caster su­gar 2 pinches salt 160ml white vine­gar 1 tsp chopped gar­lic 4 fresh red chill­ies, chopped 4 co­rian­der stalks, chopped 3 tbsp corn­flour 1/2 tsp five-spice pow­der 1/2 tsp dried chilli flakes 2 pinches turmeric pow­der 2 pinches gar­lic pow­der 500g cala­mari rings, sea­soned with salt and pep­per oil, for deep fry­ing cu­cum­ber slices, juli­enned bell pep­pers, red Span­ish onion, and le­mon wedge, to gar­nish

(serves 4) Method 1. To pre­pare nam jim sauce, in a stain­less-steel pan boil to­gether su­gar, salt and vine­gar un­til mix­ture reaches a syrup-like con­sis­tency. Add gar­lic, chill­ies and co­rian­der and boil for another 10 min­utes. Blend to make a smooth sauce then cool in an ice bath. To make cala­mari spice flour, mix to­gether corn­flour, five-spice pow­der, dried chilli flakes, turmeric pow­der and gar­lic pow­der. Toss cala­mari in spice flour then deep-fry in hot oil un­til golden brown. Re­move and drain ex­cess oil on kitchen pa­per. To serve, place cu­cum­ber slices on a plat­ter, top with cala­mari and gar­nish with juli­enned bell pep­pers and onion. Serve with nam jim sauce and a wedge of le­mon.




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