Asian Style Calamari Salad Recipe Video
Jeff Murphy incorporates squid into this spicy salad that also includes seasonal tomatoes, ginger, basil, fish sauce and homemade croutons.
Ingredients
1/2 cup fresh lime juice
1/3 cup Vietnamese fish sauce
1 tbsp brown sugar
1 clove of garlic, minced
1/2 tbsp fresh ginger, minced
1 small ghost chile minced
1/2 manzano chile, minced
1/4 cup cilantro, sliced
1/4 cup mint, sliced
1/4 cup basil, sliced
1/2 lb organic arugula, washed and dried
2 lbs calamari tubes and tentacles sliced into 1/2" rings
1 basket cherry tomatoes, halved
For Croutons (optional) 1 cups of any day old bread, quartered
½ tbsp dijon mustard
2 tbsp melted butter
¼ tsp black pepper
¼ tsp salt
½ tsp garlic, minced, salt
Directions
GETTING READY
1) To make croutons, in a bowl, toss all ingredients.
2) Take a baking tray and put the croutons on it and toast for 350 degree for approximately 12 minute or until toasty.
MAKING
3) In a large mixing bowl, add lime juice, fish sauce, brown sugar, garlic, ginger, ghost chili, manzano chili, cilantro, mint and basil to make the marinade.
4) Add calamari into it and let it marinate for 2 to 3 minutes.
5) Take a large sauté pan and heat some oil (olive or vegetable) up to smoking point.
6) Put the calamari mixture and cook for 2 minutes.
7) In a large bowl, add arugula and put the calamari into it.
8) Cook for about 2 minutes then add the calamari to the large bowl of arugula.
9) Take out all the marinade except for 1/2 cup from the sauté pan and heat it to a boil.
10) Add cherry tomatoes and cook for 2 minutes then add it into the calamari bowl.
11) Toss all ingredients.
SERVING
12) Top each serving with freshly made croutons (Optional).
TIPS
Add in batches if necessary as you want calamari to sauté not steam.
1) To make croutons, in a bowl, toss all ingredients.
2) Take a baking tray and put the croutons on it and toast for 350 degree for approximately 12 minute or until toasty.
MAKING
3) In a large mixing bowl, add lime juice, fish sauce, brown sugar, garlic, ginger, ghost chili, manzano chili, cilantro, mint and basil to make the marinade.
4) Add calamari into it and let it marinate for 2 to 3 minutes.
5) Take a large sauté pan and heat some oil (olive or vegetable) up to smoking point.
6) Put the calamari mixture and cook for 2 minutes.
7) In a large bowl, add arugula and put the calamari into it.
8) Cook for about 2 minutes then add the calamari to the large bowl of arugula.
9) Take out all the marinade except for 1/2 cup from the sauté pan and heat it to a boil.
10) Add cherry tomatoes and cook for 2 minutes then add it into the calamari bowl.
11) Toss all ingredients.
SERVING
12) Top each serving with freshly made croutons (Optional).
TIPS
Add in batches if necessary as you want calamari to sauté not steam.
Editors Review
Looking for some change in your regular salad recipes? Here is where you can get an answer. The chef in the video is preparing calamari salad in Asian style. Watch the video for ingredients and directions.Comments
Comments: 1 |
Add a Comment
j terni says :
Hey Clare,
We tried this yesterday and it was fantastic and different. Thought you might like it. (We substituted soy and rice wine vinegar for fish sauce since we didn't have any... We also played around with the chilis. Yes you really do need all that arugula, it wilts when you add fish and tomatoes.) Even when I was making it I never thought it would be half as good as it turned out to be on eating....
Posted on: 18 July 2012 - 10:11am
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