Oscar Cooper’s wasabi-crusted calamari

with spicy Vietnamese slaw & lime mayo

Oscar Cooper’s wasabi-crusted calamari

with spicy Vietnamese slaw & lime mayo
Method
Serves 2
Dressing

Place sriracha, fish sauce and sesame oil into a small bowl. Peel the shallot and grate then place into the bowl.

Zest the lime and set zest aside. Squeeze the juice of half the lime into the dressing and stir well. Season to taste.

Vietnamese Slaw

Grate or shred the cabbage and place in a mixing bowl. Finely cut the snow peas into long strips and add to the bowl. Peel the carrot and cut into thin matchsticks, julienne style. Drizzle the spicy dressing over the salad and mix well.

Lime Mayonnaise

Place the mayonnaise into a small bowl. Add the grated lime zest from earlier and squeeze in the juice of ¼ of the lime. Taste and add more lime if you prefer.

Calamari

Cut the squid tube from one end to the other end to create a sheet. Pat dry with paper towel. Score the squid in a criss-cross pattern on one side.

Cut the squid into 1cm wide strips, approximately 3-5cm long. Coat in wasabi flour.

Heat the grapeseed oil in a large, shallow frying pan on high heat. Add the squid and cook until the squid curls and becomes golden.

To Serve

Place the wasabi peas and sesame seeds in a mortar and pestle (if available) and crush. Otherwise, place in a plastic bag and crush with a rolling pin.

Divide salad between plates. Top with crispy squid. Drizzle with lime mayo and sprinkle with black sesame seeds and crushed wasabi peas. Garnish with Vietnamese mint.


Tucker Street Tip: To make your own wasabi flour process 25g wasabi peas in a food processor and mix with 25g rice flour.

Recipe courtesy of Tucker Street.

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