recipe courtesy of executive chef Josh Harris
takes 10 mins
makes 2 serves
2 cloves garlic
1 birdseye chilli
1 large red chilli
1 lime zest and juice
3 tbsp fish sauce
½ tsp sesame oil
1 tbsp chopped coriander roots
1 ½ tsp grated ginger
1 ½ tsp brown sugar
220g cleaned and sliced calamari
pound the garlic, chilli, lime, ginger, coriander root and sugar together in a mortar and pestle until sugar is dissolved.
add fish sauce and sesame oil and mix well.
heat a frying pan on high until almost smoking, carefully place the calamari in the pan and fry for 15-20 seconds.
add the sauce and toss through the pan for a further 10-15 seconds then serve immediately on a plate and garnish with fresh coriander and a cheek of lime.< Back to Recipes < Back to Other print recipe