CALAMARI, SAMBAL AND SALAD

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.