Calamari with Chinese Vinaigrette
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Calamari with Chinese Vinaigrette
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| Servings |
| 4 |
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Ingredients
Dressing
- 1teaspoon garlicminced
- 2tablespoons rice vinegar
- 2tablespoons sesame oil
- 1tablespoon fresh lemon juice
- 1teaspoon soy sauce
- 1teaspoon hot pepper sauce
- 1tablespoon sugar
- 1/2teaspoon salt
- 1/8teaspoon white pepper
- 1/8teaspoon red peppercrushed
Main Ingredients
- 1pound small squidcleaned, tentacles separated and body cut into 1/2-inch rings
- 2ounces snow peasends and strings removed, cut in half diagonally
- 2 stalks celerythinly sliced
- 1/2 small red onionthinly sliced
- 1/2cup water chestnutssliced
Instructions
- Combine dressing ingredients in a small bowl and whisk until well blended; set aside.
- Bring 4 inches of water in a medium saucepan to a boil. Add squid and cook for 1 minute. Drain, rinse under cold running water and drain again. Toss with 2 tablespoons of the dressing and set aside for 30 minutes.
- Cook snow peas in boiling water until crisp-tender, about 1 minute. Drain, rinse under cold running water and drain again. Place squid, snow peas, celery, onion and water chestnuts in a salad bowl. Stir in remaining dressing and toss to coat evenly.
Recipe Notes
Tip:
Many fish markets sell small squid already cleaned. To do it yourself, grasp tentacles and gently pull them away from the hood. Pull and discard long, clear quill from the hood. Squeeze out and discard contents of the hood, then pull off thin speckled membrane from hood to expose the white meat. Rinse well inside and out. With a sharp knife, cut between the eyes and tentacles; discard eyes and the material attached. Pop out and discard hard beak in center of tentacles.
Recipe from Everybody’s Wokking, Publisher: Harlow & Ratner. Photograph by Geoffrey Nilsen.