Name: Bar H: Raw calamari salad
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 2 tsp sesame seeds; Large pinch ground Sichuan pepper; 200 gm sashimi-grade baby calamari (about 2), cleaned and cut into 4mm strips; 90 gm jicama (about 1 large), cut into julienne (see note); 60 gm black fungus (halved if large); 1 cup coriander leaves (firmly packed); 4 spring onions, cut into julienne; Black vinegar and sesame dressing; 1 garlic clove; 1 tbsp white sugar; 1½ tbsp Chinese black vinegar; 1½ tbsp light soy sauce; 1 tbsp extra-virgin olive oil; 2 tsp sesame oil

“The inspiration for this dish came from the classic Chinese jellyfish salad. I just love the texture of raw calamari mixed with crunchy jicama and black vinegar and sesame dressing – it’s a winner.” – Hamish Ingham, Bar H

Ingredients

2 tsp sesame seeds

Large pinch ground Sichuan pepper

200 gm sashimi-grade baby calamari (about 2), cleaned and cut into 4mm strips

90 gm jicama (about 1 large), cut into julienne (see note)

60 gm black fungus (halved if large)

1 cup coriander leaves (firmly packed)

4 spring onions, cut into julienne

Black vinegar and sesame dressing

1 garlic clove

1 tbsp white sugar

1½ tbsp Chinese black vinegar

1½ tbsp light soy sauce

1 tbsp extra-virgin olive oil

2 tsp sesame oil

Method

Main

1.For black vinegar and sesame dressing, pound garlic in a mortar and pestle with a pinch of salt to a fine paste, add sugar and mix well. Add black vinegar, soy sauce and oils, mix to combine.

2.Dry-roast sesame seeds and Sichuan pepper until toasted and fragrant (1-2 minutes), set aside.

3.Combine remaining ingredients in a bowl, add dressing, toasted sesame and toasted Sichuan pepper, toss to combine and serve.

Jicama is available from select Asian grocers.
This recipe is from the December 2011 issue of
.
Drink Suggestion: Dry crisp riesling such as 2011 Jasper Hill Georgia’s Paddock Riesling, Heathcote, Vic. Drink suggestion by Charles Leong
Notes