Ginger Stir-Fried Calamari Salad
February 17, 2019
"A promotional recipe from Gourmet Garden. Times are estimated."
- Serving Size: 1 (388.2 g)
- Calories 130.9
- Total Fat - 2.1 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 130.7 mg
- Total Carbohydrate - 27.6 g
- Dietary Fiber - 8.9 g
- Sugars - 9.1 g
- Protein - 7.8 g
- Calcium - 167.1 mg
- Iron - 4.4 mg
- Vitamin C - 122.7 mg
- Thiamin - 0.2 mg
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 and 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 and then pat dry with kitchen paper and then slice into 5cm strips and 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 and then 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 and 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 and do not allow to burn and then return the calamari to the pan and toss continuously for 1 minute.
Pour calamari over the salad and serve immediately with the lemon wedges.
Tips & Variations
No special items needed.