Name: Soy And Chilli Calamari Recipe
Total time: 30 min
Yield: 8
Cuisine: Asian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Soy And Chilli Calamari Recipe

Kitchen Nine

Crawler

Asian

Non Vegetarian

Pescatarian

Whole calamari

Thinly sliced fresh ginger

Green onions,  sliced thinly

Medium fresh red chillies,  sliced

Peanut oil

Light soy sauce

Kecap manis

Sesame oil

Gently pull head and entrails away from calamari body, then remove the clear quill (backbone) and discard. Cut tentacles from head just below eyes of calamari; remove beak from the centre of tentacles. Pull away membrane from calamari hood and flaps (wings); wash hood, tentacles and flaps.

step 1

Cut calamari hoods in half, open out. Cut into 5cm or 6cm squares and score the inside with a knife in criss-cross pattern. Set aside in a small bowl.

step 2

Combine ginger, 4 of the green onions and 1 of the chillies in a small heatproof bowl. Heat peanut oil in a small pan until moderately hot, then carefully pour hot oil over ingredients in the bowl. Slowly add soy sauce, kecap manis and sesame oil, whisking constantly. Cool.

step 3

Pour two-thirds of the soy mixture over calamari; cover and refrigerate for 4 hours or overnight. Cover and refrigerate the remaining soy mixture.

step 4

Drain marinade from calamari. Cook in batches on heated oiled barbecue plate (or grill plate or frying pan) until calamari curls and is just tender, about 1 minute.

step 5

Toss calamari with the remaining green onions and chilli; serve with the remaining soy mixture.

step 6

Not suitable to freeze. Not suitable to microwave.

step 7

step 8

step 9

The flaps and tentacles of calamari can be eaten as well as the hood.

step 10

step 11