CALAMARI STEAKS IN COCONUT-AND-PEANUT SAUCE

 

INGREDIENTS

calamari steaks

peanut butter

ginger

chilli

coconut milk

sugar

coriander

olive oil

sugar-snap peas

rice

METHOD

Prepare all your ingredients.

Bring salted water to a boil over high heat.  Once boiling, add your rice and bring back to the boil.  Cover and turn heat down to simmer for 15 minutes.  Take of the heat and leave to stand for another 15 minutes.

In a saucepan over a medium heat, combine the peanut butter, ginger, chilli and 200 g coconut milk. Add the sugar and remaining coconut milk, a little at a time, stirring continuously until slightly thickened. Add the coriander.

Using a sharp knife, cut a crisscross pattern over the calamari steaks and pan-fry them in hot olive oil for 2-3 minutes on each side or until golden and tender.
Serve with the rice, warm coconut-and-peanut sauce and top with the sugar-snap peas. Season to taste.

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