delicious. Cookbooks|Tastes of Asia
In this blissfully easy stir-fry, the sweet notes from the pipis marry perfectly with the rich taste of the XO sauce in a hot frypan. Add in some chewy thin egg noodles and you’ve got yourself a DELICIOUS, VIBRANT seafood dish. LIME & CHILLI CALAMARI
SERVES 4-6
3 garlic cloves, crushed3cm piece (15g) fresh galangal or ginger, finely grated2 lemongrass stalks, finely choppedFinely grated zest and juice of 1 lime2 tsp fish sauce2 makrut lime leaves (see p 6), stalks removed, leaves shredded1 tbs caster sugar100g chilli in soybean oil (see p 6)1 tbs sesame oil¾ cup (180ml) peanut oil800g calamari or squid tubes, cleaned, cut into pieces, finely scored1 bunch Thai basil (see p 6), leaves pickedFinely chopped chilli (optional) and roasted cashews, to serve
To marinate the calamari,…
