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1
Calamari:
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2
Mix the prawn chicken and garlic together. Stuff the calamari with the mixture until full, but taking care not to 'over-stuff' as the calamari will expand when cooked. Secure the open end of the calamari with toothpick/s.
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3
In a steamer, steam the calamari for about 25- 30 minutes ( note: if using the baby calamari tubes, 10 minutes is sufficient). Use this opportunity to make sauce.
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4
When the steaming is completed, roll the calamari tube in a shallow dish containing the fry powder. Once coated, remove the calamari tube and add water to the fry powder to make a paste as per the packets instructions. (note - it works best if thickish - if too runny, the paste will not adhere to the tube well).
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5
Heat oil is a wok so that it is just starting to smoke. Add calamari tube and fry quickly on all sides - the coating should be a light, crisp batter.
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6
Remove calamari from oil, and cut into slices/discs. Place the discs on a plate, pour/drizzle sauce over the top and sprinkle coriander leaves over the dish.
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7
Sauce: *(this is also a good dipping sauce for rice paper rolls, wontons etc).
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8
Add oil to small saucepan (note: I use spray oil) and saute capsicum, garlic and chilli until the capsicum is soft.
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9
Add the fish sauce, vinegar and sugar to the saucepan. Cook until sauce starts to thicken, being careful not to burn.
