Calamari with Chinese Vinaigrette

Tue, 18 Apr 2017 06:44:20 +0000

Servings4

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.

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Calamari with Chinese Vinaigrette