Ginger Stir-fried Calamari Salad

Ginger Stir-fried Calamari Salad

1/2 iceberg lettuce, coarsely shredded
1/4 Red cabbage, finely shredded
1 large Lebanese cucumber, cut lengthways and sliced
100 grams snow peas, blanched and refreshed
100 grams bean shoots
800 grams calamari tubes
2 French shallots, finely diced
1 tablespoon Lightly Dried Ginger
1/2 tablespon Lightly Dried Chilli , (use more if you like it hot)
1/2 tablespoon Garlic Cold Blended Paste
1 tablespoon Lemongrass Cold Blended Paste
2 lemons, quartered

In a large mixing bowl combine the lettuce, cabbage, cucumber, snow peas and bean shoots and refrigerate.


Combine the flour, salt and pepper in another bowl. Prepare the calamari by cutting through the length of the tube and lay out with the inner surface of the tube, face up. Score with a knife without cutting through to the other side in a close diagonal direction, one way and then the opposite, to make diamond pattern. Pat dry with kitchen paper then slice into 5cm strips. Toss the calamari strips in the flour.


Heat the oil in a medium pot on high heat to 180⁰C (if using a thermometer or until bubbles instantly form around bamboo skewer). Shake off excess flour and fry the calamari 6 pieces at a time for 30 seconds . Remove from the oil and rest on a tray lined with kitchen paper.


Once all the calamari is cooked, remove pot of oil from the heat and set a wok or large frying pan on high heat. Add 4 tablespoon of the oil to the pan and fry the shallots and ginger for 1 minute before adding the chilli, garlic and lemongrass and frying for another minute. Do not allow to burn! Return the calamari to the pan and toss continuously for 1 minute.


Pour calamari over the salad and serve immediately with the lemon wedges.

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