Name: Barbecued calamari and mango salad
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4
Ingredients: 500 gram calamari tubes, cleaned; 1 tablespoon oil; 2 mangoes, flesh diced; 2 green onions (shallots), sliced; 1/2 cup coriander leaves; 1/2 cup mint leaves; 1/2 cup (75g) cashews, roasted; 4 eschalots, sliced and deep-fried; Dressing; 2 small green chillies, seeded; 2 tablespoon fish sauce; 1 tablespoon lime juice; 1 tablespoon grated palm sugar

Barbecued calamari and mango salad

Serves 4

Prep

10M

Cook

Total

13M

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Ingredients

500 gram calamari tubes, cleaned

1 tablespoon oil

2 mangoes, flesh diced

2 green onions (shallots), sliced

1/2 cup coriander leaves

1/2 cup mint leaves

1/2 cup (75g) cashews, roasted

4 eschalots, sliced and deep-fried

Dressing

2 small green chillies, seeded

2 tablespoon fish sauce

1 tablespoon lime juice

1 tablespoon grated palm sugar

Method

1.Halve calamari tubes lengthways. Score inside of tubes in a diamond pattern, taking care not to cut right through. Place calamari in a bowl with oil. Toss to coat.

2.Place all dressing ingredients in a food processor. Process until smooth. Place in a bowl with mango, green onion, coriander, mint and cashews. Toss to combine.

3.Preheat a barbecue on medium. Cook calamari for 2-3 minutes. Pile salad into bowls and top with calamari. Sprinkle with deep-fried eschalots.

To deep-fry eschalots, heat 1/2 cup oil in a small saucepan Add eschalots and fry for 2 minutes, until golden. Drain and serve.
Note

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Ingredients

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