CALAMARI STIR FRY

SERVES 4 AS A STARTER.

PREP: 10 MINUTES + STANDING COOKING: 10 MINUTES

450g calamari tubes, trimmed, scored and cut into 3cm pieces ¼ cup (50g) gochujang (Korean hot pepper paste, available from Asian grocers)

15ml (1 tbsp) Korean red pepper powder

15ml (1 tbsp) grated ginger

30ml (2 tbsp) soy sauce

15ml (1 tbsp) caster sugar

15ml (1 tbsp) sesame oil

2.5ml (½ tsp) ground black pepper

Vegetable oil to stir-fry

1 small onion, thickly sliced,

4 cloves garlic, finely sliced

3 heads broccolini, trimmed and washed

2 small red radish, finely sliced

Place calamari, gochujang, pepper powder, ginger, soy, sugar, sesame oil and black pepper in a bowl and mix well. Refrigerate at least 2 hours. Heat a little vegetable oil in a wok over high heat. Add onion and garlic and stir-fry for i minute, tossing continuously. Add broccolini and stir-fry a further 1-2 minutes. Transfer to a bowl and keep warm. Add a little more vegetable oil to the wok and stir-fry calamari in batches for 1-2 minutes or until just cooked. Add to onions and toss to combine. Serve in bowls, garnished with radish.