Wok-tossed Calamari & Broccolini w/ Nam Jim Dressing
600g squid tubes
Olive oil spray
2 bunches broccolini cut into short lengths
Nam Jim Dressing
2 garlic cloves
½ bunch coriander, roots chopped and leaves reserved
1 long red chilli, deseeded & finely chopped
2 tbs sugar
2 tbs fish sauce
¼ cup lime juice
8 cherry tomatoes quartered
2 french shallots sliced
1 packet fresh baby corn sliced lengthways and then halved.
1 red capsicum, sliced in strips.
- TO make the dressing, combine the garlic, coriander roots and chilli in a medium bowl. Add sugar, fish sauce and lime juice. Stir to dissolve. Stir in tomato and shallots and set aside
- Cut each squid tube along one side and open out flat. Using a small sharp knife score inners soft side in a criss cross pattern. Cut into 6 x 3cm pieces
- Heat a wok over high heat and cook calamari in batches for about 2 minutes or until they change colour and are lightly charred. Remover form wok
- Add broccolini, capsicum and corn in wok with 1 tbs water. Cover and cook for 2 mins until broccolini turns bright green and just tender. Return squid to wok and toss to reheat. Add dressing and toss to combine. Serve on plate and garnish with reserved coriander leaves.
250 cals per serve
5 g Fat