Calamari in padella Cinese “O WOK”

Calamari in padella Cinese “O WOK”

Whilst living and working in Singapore a few years ago I was contemplating the daily specials for the following day whilst enjoying a Laksa from the Malay hut which was just upstairs from where I used to work.

Bill my best Malay-Chinese pal was the cook and confidant to all the patrons; he was a top bloke and an amazing chef. Still to this day is Laksa is one of the best Laksa’s I have ever had.

I asked him, Bill I want to do a calamari special for tomorrow, but I have a mental block, I cannot think calamari and I have just burnt my self because I have dropped some Laksa on my lap. He stared at me with a horrified look on his face and said Savvah what the hell is wrong with you today? I have never seen you so out of it. I gasped and said I am just having a bad day that’s all. He then proceed with his masterclass, do you have a wok? Yes, I said, do you have Spanish onion? Yes, do you have spring onion? Yes, do you have fresh chillies? Yes, do you have vine ripe tomatoes? Yes, do you have Chinese wine? I replied no, and then use port.

I left Bill’s place and went back to work, that evening before I went home ordered all the dry goods, fruit and vegetables and came up with this recipe of wok tossed calamari.

Ingredients

Fresh calamari scored

Spanish onion

Spring onion

Red chillis

Port

Extra virgin olive oil

Vine ripened tomatoes

Basil leaves

Italian parsley leaves

A small handful of shaved cabbage

A small handful of carrot julienne style

Wild rocket

Mint leaves

Lemon

Method

In a large wok add the extra virgin olive oil, once hot not smoky, add the Spanish onion and garlic, fry until the onions are a little limp but not soft, at this stage add the tomato petals (tomato petals are tomatoes that have been criss-cross cut at the surface of the skin an then blanched for a minute or so, removed from the boiling water, remove skin and seeds and then cut into wedges). Toss a for a minute or so then add the port, let evaporate then add the calamari, a touch more extra virgin olive oil and the chilli cut on an angle… you can remove the seeds if you wish but I like mine spicy hot… Cook for a short time otherwise the calamari toughens, remove from the heat and place on a serving plate.

Place the Shredded cabbage, carrots, basil, mint, rocket, spring onion and the parsley leaves in a bowl and toss with Extra Virgin olive oil, lemon juice, salt and a little pepper….garnish the calamari and serve at once, it is an amazing contrast of fiery warm calamari with tangy Asian inspired slaw…

#calamari #bill #laksa #italianasianrecipe #recipe