Calamari salad with tangy wasabi dressing

Calamari salad with tangy wasabi dressing

Serving size: Serves 4
Cuisine type: Japanese, Modern Australian
Cooking time: Less than 30 minutes
Course: Entree, Lunch, Main
Favourite flavours: Salad, Seafood

Calamari salad with tangy wasabi dressing
INGREDIENTS

800g calamari, cleaned, scored and cut into squares
1 tablespoon vegetable oil
1 large butter or oak lettuce
1 lebanese cucumber, sliced into ribbons
1 baby fennel, finely sliced
1 cup coriander sprigs

dressing
2 tablespoons rice vinegar
2 teaspoons wasabi paste
3cm piece ginger, finely sliced
1 tablespoon shao hsing wine
1 tablespoon sesame oil
2 teaspoons chilli oil
2 teaspoons sugar
METHOD

Whisk dressing ingredients together and set aside.

Preheat a char-grill or barbecue plate over medium high heat. Mix calamari and oil together and cook, in small batches for 20 -30 seconds or until calamari curls and turns opaque.

Place straight into the dressing and toss to coat. Repeat with remaining calamari.

Mix salad ingredients together and place into a serving bowl. Add cooked calamari and mix well; serve immediately.

Recipe Search

Tip: Try "lamb & potato" or "Low GI"
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