CHILLI & CORIANDER CALAMARI
SERVES 4 PREP 20 MINS COOK 10 MINS PER SERVE 953kJ COST
• 500g squid hoods• 1 bunch coriander, stems, roots chopped, leaves reserved• 2 tbsp vegetable oil• 3cm fresh ginger, peeled, grated• 2 garlic cloves, crushed• 1 fresh long red chilli• 1 tsp finely grated lime zest• 2 bunch asparagus, trimmed, 4cm lengths• 250g punnet cherry tomatoes, quartered• 1 tbsp fish sauce• 1 tbsp lime juice• steamed brown rice, lime wedges, to serve 1 Insert knife into squid tube and cut along seam. Open out, scraping off any intestinal tract and any excess membrane. Using a long sharp knife on a slight angle, score squid tubes diagonally at 2mm intervals and crossways in opposite direction to create a fine diamond pattern. Slice into diagonal pieces.
2 In a large non-metallic bowl, combine squid, coriander stems…
