SERVES 4
INGREDIENTS
480g cleaned squid (females)
880g cleaned squid (males)
2 tablespoons fish sauce
1 teaspoon soy sauce
2 tablespoons lime juice
3cm piece of ginger, peeled, finely grated
¼ cup coriander leaves, chopped
Olive oil spray
1 small mango
150g baby rocket leaves
Lime wedges to serve
METHOD
- Slice squid hoods, open flat and score the inside with a sharp knife in a diamond pattern. Cut into 3cm pieces.
- Combine sauces, lime juice, ginger and coriander in a small bowl. Whisk with a fork. Add calamari and toss to coat. Cover and refrigerate for 30 minutes.
- Remove calamari from marinade. Pour marinade into a small saucepan. Bring to the boil over high heat. Reduce heat to medium and simmer for 3 minutes.
- Preheat barbecue to high heat. Spray with olive oil. Cook half the calamari score side down for 1 minute. Turn and cook for a further minute or until tender. Repeat with the remaining calamari
- Cut mango into cubes and char lightly on a barbecue. Divide rocket between plates, top with calamari, mango and drizzle with warm dressing and a squeeze of lime juice.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 656.4kJ |
| Protein | 14.8g |
| Fat | 5.0g |
| Glycaemic carbohydrate | 12.7g |
| of which is sugar | 8.9g |
| Fibre | 1.5g |