Total Steps
5
Ingredients
12
Tools Needed
5
Related Article
http://shabscuisine.blogspot.com/2009/01/gulab-jamun.htmlIngredients
- Cos lettuce and lemon wedges(optional)
- 2 teaspoons Finely sliced pink pickled ginger
- 6 Green shallots (spring onions), sliced, including green
- 3 tablespoons Mirin (sweet sake for cooking)
- 2 teaspoons Sesame oil
- 2 tablespoons Canola or vegetable oil
- 1 Red chilli, finely sliced (seeds removed)
- 1/2 teaspoons Sweet chilli sauce
- 1 tablespoons Finely grated fresh ginger
- 3 tablespoons Sake (Japanese rice wine for cooking)
- 2 tablespoons Japanese soy sauce
- 500 grams Calamari hoods (2 large or 3 medium)
Instructions
Step 1
Slice calamari hoods into rings. Combine soy sauce, sake, grated ginger, chilli sauce and chilli in a mixing bowl then add calamari. Marinade for 30 minutes (or longer) in refrigerator.
Step 2
When ready to cook, drain the calamari, reserving the marinade. Heat canola and sesame oil in a wok or frying pan.
Step 3
Add the drained calamari (it is best to cook in 2 batches) and stir-fry over a high heat for 3 to 4 minutes until just cooked and tender (overcooking will toughen the calamari). Put cooked calamari onto a warm plate.
Step 4
Pour the reserved marinade into the wok, then add the mirin and reduce over a high heat for 2 or 3 minutes or until slightly thickened.
Step 5
Add sliced shallots and pickled ginger to the sauce. Serve the glazed calamari immediately with Cos lettuce and lemon wedges.