Calamari with nam jim sauce
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.