...in a Vietnamese salad
4–8 squid or calamari tubes,cleaned vegetable oil spray
1 garlic clove,crushed 1 tbsp Asian fish sauce juice of 1–2 limes a splash of Chinese rice wine 1 heaped tspn shaved palm sugar a splash of sesame oil 2 chillies,finely sliced
3–4 baby carrots,peeled & sliced
1/2red capsicum,cored,seeded & finely sliced1/2cup coriander leaves
1/2cup mintleaves 4 tbsp peanuts roasted (see below)
1 Cuteach tube into 4–6 even pieces.Score in a diamond pattern and blanch in boiling water for 30 seconds.Drain well,spray generously with oil and BBQ over a very high heatuntil lightly charred.
Blanch vegetables for 30 seconds in boiling water and putin a separate bowl.Add herbs,peanuts and squid and toss with dressing to taste.
4–8 squid or calamari tubes,cleaned vegetable oil spray
1 garlic clove,crushed 1 tbsp Asian fish sauce juice of 1–2 limes a splash of Chinese rice wine 1 heaped tspn shaved palm sugar a splash of sesame oil 2 chillies,finely sliced
3–4 baby carrots,peeled & sliced
1/2red capsicum,cored,seeded & finely sliced1/2cup coriander leaves
1/2cup mintleaves 4 tbsp peanuts roasted (see below)
1 Cuteach tube into 4–6 even pieces.Score in a diamond pattern and blanch in boiling water for 30 seconds.Drain well,spray generously with oil and BBQ over a very high heatuntil lightly charred.
Blanch vegetables for 30 seconds in boiling water and putin a separate bowl.Add herbs,peanuts and squid and toss with dressing to taste.
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