February 7, 2012
While crumbed fried calamari rings with accompanying mayonnaise-based sauce can be a delicious appetiser, there are quite a few calories lurking in the deliciousness. However, a calamari salad can be just as inviting without heading straight for the hips.
While calamari or squid are sometimes still sold whole with tentacles and other body parts intact, I usually buy just the hoods for a salad dish.
There is a minor amount of preparation involved. Just slit each hood open down one side and open it out like a book then score it diagonally with slits a bit over a matchstick width apart then score again in the opposite direction. This is called the pineapple cut. Now cut the scored hood into rectangles about 1.5cm deep. As the calamari cooks, it will curl and when the salad is made, the dressing will adhere to the pieces.
This is a light refreshing summery meal, or enjoy it as an appetiser.
4 medium pineapple cut squid hoods
Place the water, fish sauce, chillies and lemon juice in a pan and bring to the boil. Add the calamari , return to the boil and simmer for about five minutes. Test a piece at the end of this time to see if it is tender. Remove from heat and pour off the liquid, discarding the chillies. Set aside to cool.
4 kaffir lime leaves, rolled and finely shredded
Whisk together in a suitable sized bowl until the sugar dissolves and add the cooled calamari. Stir to coat each piece with the dressing and refrigerate until required.
2 small cos lettuces, shredded
Toss the salad ingredients together in a large bowl, spoon over the calamari then pour on the dressing. Serve immediately.
Makes four servings
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