CALAMARI SALAD, GINGER, BLACK BEAN.

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CALAMARI SALAD, GINGER, BLACK BEAN.

675g small squid, cleaned cut into rings,

2 chillis halved lengthwise,

7.5ml minced garlic,

15ml minced ginger,

1/2C pickled ginger

7.5ml 'goop' from chilli oil,

2/3C coriander leaves,

15ml juice from ginger,

30ml white vinegar,

12.5ml sugar,

5ml salt,

170ml oil,

2C watercress,

15ml lemon juice,

1 red pepper finely diced,

5ml minced black beans.

Serves: 2/3

Source: China Moon

METHOD

Cook squid in boiling water very quickly, refresh.

VINAIGRETTE; in food processor combine chillis, garlic, ginger, pickled ginger, 'goop', coriander, blend.

Add ginger juice, vinegar, sugar, 3ml salt, add oil till emulsified.

 

Dress greens with vinaigrette, arrange on a plate(s).

Toss squid with lemon juice, 2ml salt, stand 2 mins, add pepper and onion, toss.

Add vinaigrette to coat toss, season, arrange on greens, sprinkle with black beans.

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