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