Friday - - RECIPE CARDS -

Prep time 20 mins Cook­ing time 10 mins Serves 4 IN­GRE­DI­ENTS 600g cala­mari, cleaned and cut into 3cm pieces 2 tbsp veg­etable oil Lime wedges, to serve POUNDED SAM­BAL 1 tbsp shrimp paste 5 long red chill­ies, coarsely chopped 5 golden or red shal­lots, coarsely chopped 5g ginger, coarsely chopped 1 tbsp caster sugar ½ tomato, seeds re­moved, coarsely chopped Grated rind and juice of 1 lime CAB­BAGE SALAD Juice of 2 limes 1 tbsp fish sauce 400g red cab­bage, shred­ded 1 cup each, loosely-packed mint and co­rian­der, coarsely torn METHOD For sam­bal, pre­heat the oven to 180°C. Wrap shrimp paste in foil and roast un­til pun­gent, 4-5 mins. Set aside to cool, then pound toa coarse paste in a mor­tar and pes­tle with re­main­ing in­gre­di­ents, ex­cept lime juice. Add lime juice, stir and sea­son to taste. For cab­bage salad, com­bine lime juice, fish sauce, sugar and 1 tbsp wa­ter in a small bowl and mix well. Place cab­bage and herbs in separate bowls, add dress­ing to each and toss to com­bine. Heat a large fry­ing pan over high heat.

Com­bine cala­mari and oil in a bowl, sea­son to taste, then cook, turn­ing oc­ca­sion­ally, un­til golden and cooked through, 2-3 mins. Re­move from heat, add sam­bal to taste, mix, then serve with cab­bage and herbs, lime wedges and re­main­ing sam­bal on the side.

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