AT A GLANCE
The key to this dish is to use really fresh calamari - you could also use prawns, scallops or shellfish. If you want to make it more substantial, serve it with some steamed or sticky rice.
|01||Open out calamari, then cut into 4cm pieces and score flesh on inside in a crosshatch pattern. Pat dry with absorbent paper and refrigerate until required.|
|02||For chilli dressing, pound garlic in a mortar and pestle with a pinch of salt, add chilli and pound to a coarse paste. Add lime juice and palm sugar, stir to dissolve sugar, then add fish sauce, adjusting flavour to taste with extra lime juice, fish sauce or palm sugar.|
|03||Heat half the peanut oil in a large non-stick frying pan over high heat. Season calamari to taste and cook half, scored-side down, until just golden (2-3 minutes), turn and cook until curled (30 seconds), transfer to a bowl, then repeat with remaining oil and calamari. Add remaining ingredients and chilli dressing, toss lightly to combine, serve warm.|