• Turmeric and ginger calamari salads

    Serves: 6
    Cooking Time: 30 mins

    Ingredients

    • 900g calamari tubes, cleaned, halved and scored
    • 2cm fresh ginger, minced
    • 2 garlic cloves, minced
    • 1cm fresh turmeric, grated, or 2,5ml (½ tsp) ground turmeric
    • 2,5ml (½ tsp) Sichuan pepper, crushed
    • zest of 1 lime
    • 12 iceberg lettuce leaf shells
    • 1 cucumber, julienned
    • 1 small papaya, julienned
    • 1 green banana, julienned
    • 45ml fresh lime juice
    • 45ml rice or maple syrup
    • 5ml (1 tsp) fish sauce fresh chilli, to taste
    • fresh lemon wedges, to serve

    Instructions

    1

    Light a charcoal fire and allow to burn to coals.

    2

    Marinate the cleaned calamari in the ginger, garlic, turmeric, Sichuan pepper and lime zest, 20 minutes.

    3

    Place over the hot coals until cooked, 3 – 4 minutes.

    4

    Lay out the salad leaves and fill with the cucumber, papaya and banana. Top with the calamari.

    5

    Combine the lime juice, syrup, fish sauce and chilli, and spoon over the salad shells. Serve with fresh lemon wedges.

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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