The key to this dish is to use really fresh calamari - you could also use prawns, scallops or shellfish. If you want to make it more substantial, serve it with some steamed or sticky rice.
- 1 kg cleaned calamari
- 3 tsp peanut oil
- 2 cups each mint and coriander (loosely packed)
- 1 Lebanese cucumber, halved, seeds removed, thinly sliced
- 2 long green chillies, seeds removed, cut into julienne
- 2 red shallots, thinly sliced
- 1 small garlic clove, coarsely chopped
- 1 small green chilli, coarsely chopped
- 2 tbsp lime juice, or to taste
- 2 tsp palm sugar, or to taste
- 1 tbsp fish sauce, or to taste
- 1Open out calamari, then cut into 4cm pieces and score flesh on inside in a crosshatch pattern. Pat dry with absorbent paper and refrigerate until required.
- 2For chilli dressing, pound garlic in a mortar and pestle with a pinch of salt, add chilli and pound to a coarse paste. Add lime juice and palm sugar, stir to dissolve sugar, then add fish sauce, adjusting flavour to taste with extra lime juice, fish sauce or palm sugar.
- 3Heat half the peanut oil in a large non-stick frying pan over high heat. Season calamari to taste and cook half, scored-side down, until just golden (2-3 minutes), turn and cook until curled (30 seconds), transfer to a bowl, then repeat with remaining oil and calamari. Add remaining ingredients and chilli dressing, toss lightly to combine, serve warm.
Drink Suggestion: Young Clare Valley riesling. Drink suggestion by Max Allen