Thai-Spiced-Calamari


Ingredients (serves 4)

  • 750g calamari hoods or rings
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons fish sauce
  • 1 teaspoon reduced-salt soy sauce
  • 2 tablespoons lime juice
  • 3cm piece ginger, peeled, finely grated
  • 1/4 cup coriander leaves, finely chopped
  • olive oil cooking spray
  • 2 mangoes, cheeks removed
  • 150g baby rocket
  • lime wedges, to serve

Method

1. Slice calamari open flat. Score insides in a diamond pattern. Cut into 3cm pieces.

2. Combine sauces, lime juice, ginger and coriander in a glass or ceramic bowl. Whisk with a fork. Add calamari. Toss to coat. Cover. Refrigerate for 30 minutes.

3. Remove calamari from marinade. Pour marinade into a saucepan. Bring to the boil over high heat. Reduce heat to medium. Simmer for 3 minutes.

4. Preheat barbecue plate on medium-high heat. Spray barbecue plate with oil. Cook half the calamari, scored-side down, for 1 minute. Turn.
Cook for a further 1 minute or until tender. Remove to a plate. Repeat with remaining calamari. Cook mango cheeks, flesh-side down, for 2 minutes or until lightly charred. Using a large metal spoon, remove mango flesh from skin. Cut into cubes.

5. Divide rocket between 4 serving plates. Top with calamari and mango. Drizzle with warm marinade. Serve with lime wedges.

Nutrition information (per serve)

Nutrition
Per Serve
Protein Dietary
Fibre
34.20g 34.20g
Fat
Total		 Energy
3.40g 960kJ
Fat
Saturated		 Sodium
0.80g 1649mg
Carbohydrate
Total		 Cholesterol
13.60g 373.00mg
Carbohydrate
Sugars

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Filed under: Carbohydrate Modified Recipes • dinners

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