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Recipe

Mango calamari with coconut rice

Mar 29, 2012 1:00pm
  • 20 mins preparation
  • 15 mins cooking
  • 30 mins marinating
  • Serves 4
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Ingredients

Mango calamari with coconut rice
  • 2 large (500g), cleaned squid hoods
  • 1 tablespoon peanut oil
  • 150 gram snow peas, halved diagonally
  • 2 clove garlic, crushed
  • 1 long red chili, thinly sliced
  • 1 mango, seeded, peeled, sliced
  • coriander leaves, to serve
Marinade
  • 1/4 cup mango chutney
  • 2 tablespoon soy sauce
  • 2 teaspoon rice vinegar
  • 2 teaspoon lime juice
Coconut Rice
  • 2 cup jasmine rice
  • 2 cup water
  • 270 millilitre can coconut milk

Method

Mango calamari with coconut rice
  • 1
    Cut clown one side of each squid hood and open out. Score inside hoods in a crisscross pattern. Slice into 2cm x 6cm strips.
  • 2
    To make marinade, combine chutney, soy sauce, rice vinegar and lime juice in a large bowl. Add squid, tossing to coat. Chill 30 minutes.
  • 3
    Make coconut rice by combining rice, water and coconut milk in a large saucepan. Bring to boil on high. Reduce heat to low and simmer 5-6 minutes, covered. Set aside, covered, 10 minutes, before serving.
  • 4
    Heat oil in a wok or large frying pan on high. Drain squid, reserving marinade. Stir-fry in two batches, 3-4 minutes each batch, until just. Cooked through. Set aside.
  • 5
    Add snow peas, garlic and chilli to wok. Stir-fry 1-2 minutes. Add reserved marinade and bring to boil. Simmer 2 minutes.
  • 6
    Return squid to wok with mango. Simmer 1 minute to heat through. Serve coriander.

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