Connoisseur’s calamari with cucumber salad

By admin
16 May 2012

CALAMARI

60 ml (¼ c) oil

30 ml (2 T) lemon juice

salt and pepper

500 g calamari steaks, sliced in thin strips

cornflour, seasoned with salt and pepper

1 egg yolk, beaten with a little water

500 ml (2 c) sesame seed

CUCUMBER SALAD

½ cucumber, sliced in ribbons

handful chopped mint and coriander leaves

1 small chilli, chopped

a few drops of fish sauce and soy sauce

rice vinegar

a dash of caster sugar

FOR SERVING

Japanese mayonnaise and pickled ginger

CALAMARI 

Mix the oil, lemon juice, salt and pepper.

Mix in the calamari strips and marinate for 15 minutes.

Remove calamari from the marinade and pat slightly dry with paper towels.

Roll the calamari in the seasoned cornflour.

Shake off the surplus cornflour well.

Dip the calamari in the egg yolk and then in the sesame seeds.

Chill while you prepare the rest.

Heat a little oil in a pan and fry the calamari, a few pieces at a time, until just done and white.

Cover for a few minutes until done right through.

CUCUMBER SALAD

Mix all the ingredients. Serve with the calamari, Japanese mayonnaise and pickled ginger.

Follow YOU on Twitter.

Find Love!

Men
Women