Gastroback Design Wok Advanced Pro Operating Instructions Manual page 84

Salt and pepper calamari
Makes 4 – 6 servings
Ingredients:
approx. 1 kg Calamari
1 tablespoon Szechwan peppercorns,
ground
2 teaspoons sea salt
1 tablespoon cornstarch
1 tablespoon all-purpose flour
2 egg whites
approx. 1 L sunflower oil for shallow
frying
3 limes, quartered
METHOD
1. Cut Calamari open, clean and remo-
ve innards.
2. Cut shallow diagonal slashes in
criss-cross pattern on the inside.
3. Cut into 6 cm x 2 cm pieces.
4. Combine remaining ingredients in
bowl.
5. Toss prepared Calamari in the flour
mixture.
6. Set the wok temperature to heat set-
ting 8. Add 1 L of vegetable oil and
heat for 4 minutes, then shallow fry
squid in 3 batches.
7. Remove and drain on paper towels.
Serve with lime wedges and Cilantro
leaves.
Note:
Remove each batch when cooked and
allow the wok to reheat before shal-
low frying the next batch. By cooking
in small batches, the heat of the oil
remains constant.
84
Ginger and cilantro calamari with
rice noodles
Makes 4 servings
Ingredients:
approx. 1 kg Calamari hoods
1 tablespoon of pureed ginger
½ bunch of coriander, well washed
2 tablespoons (30 ml) peanut oil
1 teaspoon (5 ml) fish sauce
½ tablespoon (7.5 ml) sesame oil
1 red bell pepper cut into triangles
1 punnet of baby corn cut in half
approx. 225 g of fresh rice noodles (sli-
ced into 1 cm strips if not already sliced)
½ bunch Thai basil leaves
Method:
1. Cut calamari hoods open, clean and
remove quill from calamari hood.
2. Cut shallow diagonal slashes in
criss-cross pattern on the inside of
the calamari, then cut into small tri-
angles.
3. Place ginger, coriander and 1 table-
spoon peanut oil into a blender or
food processor, blend to form a
paste.
4. Marinate calamari with paste and
add fish sauce. This mixture can be
used immediately or left to marinate
for 24 hours.
5. Set the wok temperature to ›High
Sear‹. Add remaining oil and cala-
mari. Cook for 2 minutes, then add
remaining ingredients and cook until
the noodles have heated through.
6. Add sesame oil and basil leaves into
the stir-fry before serving.
Serve with steamed jasmine rice.