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Bar H: Raw calamari salad

You'll need

2 tsp sesame seeds Large pinch ground Sichuan pepper 200 gm sashimi-grade baby calamari (about 2), cleaned and cut into 4mm strips 90 gm jicama (about 1 large), cut into julienne (see note) 60 gm black fungus (halved if large) 1 cup (firmly packed) coriander leaves 4 spring onions, cut into julienne   Black vinegar and sesame dressing 1 garlic clove 1 tbsp white sugar 1½ tbsp Chinese black vinegar 1½ tbsp light soy sauce 1 tbsp extra-virgin olive oil 2 tsp sesame oil


  • 01
  • For black vinegar and sesame dressing, pound garlic in a mortar and pestle with a pinch of salt to a fine paste, add sugar and mix well. Add black vinegar, soy sauce and oils, mix to combine.
  • 02
  • Dry-roast sesame seeds and Sichuan pepper until toasted and fragrant (1-2 minutes), set aside.
  • 03
  • Combine remaining ingredients in a bowl, add dressing, toasted sesame and toasted Sichuan pepper, toss to combine and serve.
Note Jicama is available from select Asian grocers.

This recipe is from the December 2011 issue of Australian Gourmet Traveller.

“The inspiration for this dish came from the classic Chinese jellyfish salad. I just love the texture of raw calamari mixed with crunchy jicama and black vinegar and sesame dressing – it’s a winner.” - Hamish Ingham, Bar H

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Dry crisp riesling such as 2011 Jasper Hill Georgia’s Paddock Riesling, Heathcote, Vic.

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