To serve:coarsely chopped coriander, toasted sesame seeds and lime wedges
90 mlsweet chilli sauce
1 tbspfinely chopped white onion
½spring onion, coarsely chopped
3 tsp eachcoarsely chopped Thai basil and coriander
2 tsplime juice
1½ tspfinely chopped ginger
1½ tspsriracha sauce (see note)
1 tspfreshly squeezed orange juice
1 tspdried New Mexico chilli (see note)
1small garlic clove, coarsely chopped
½ tsptoasted sesame seeds
½ tspkochukaru (see note)
¼red birdseye chili (see note), coarsely chopped
For chilli sauce, finely process ingredients in a small food processor, season to taste and refrigerate until required. Makes about 150ml.
Combine calamari in a bowl with lime juice and half the olive oil and season to taste.
Heat a plancha (see note) to high heat, or heat a large frying pan over high heat. Brush tortillas with remaining oil and cook in batches, turning once, until just warm and slightly crisp (1-2 minutes each side). Keep warm.
Cook calamari on plancha until just seared (1 minute), then season to taste.
Stack tortillas in piles of two, top with calamari, chilli sauce, onion and coriander, scatter with sesame seeds, squeeze over lime wedges and serve.
Note Kochukaru (Korean chilli powder) is available from Korean
and select other Asian grocers. Sriracha is Thai chilli sauce
available from Asian grocers and select supermarkets. Roy Choi uses
serrano chilli and dried Anaheim chilli in his recipe. Both are
unavailable in Australia so we've substituted dried New Mexico
chilli and red birdseye chilli. Dried New Mexico chilli is
available from Herbie's Spices. You can use the flat plate of a
barbecue as a plancha.
This recipe is from the March 2011 issue of Australian Gourmet