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Ingredients
- 2 large or 4 small calamari hoods, cleaned
- 1 tablespoon olive oil
- ¼ wombok, finely shredded
- 2 green apples, julienned
- 1 Lebanese cucumber, seeds removed, finely sliced
- 2 cups bean sprouts
- ½ bunch of Thai basil, leaves picked
- ½ bunch of mint, leaves picked
- ¼ cup roasted peanuts, roughly chopped
- FOR THE NAHM JIM
- juice of 1 lemon
- 1½ tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 garlic clove, finely grated
- 2cm piece ginger, finely grated
- 1 long red chilli, deseeded and finely sliced
Method
- For the nahm jim, stir lemon juice, fish sauce and brown sugar in a small bowl until sugar dissolves. Stir through garlic, ginger and chilli. Set aside for flavours to develop.
- To prepare calamari, use a sharp knife to lightly score outside of hoods in a criss-cross pattern at 5 mm intervals.
- Heat 1 tablespoon of oil in a large pan on medium heat. Cook calamari for 1-2 minutes on each side, or until golden brown. Cook in batches if required. Set aside to rest and cool slightly before cutting into 5cm x 3cm rectangles. Alternatively, skewer calamari and grill or barbeque until just cooked through.
- Transfer to medium bowl and toss with half the nahm jim until well coated.
- Combine wombok, apple, cucumber, bean sprouts, Thai basil and mint in a large bowl. Pour over remaining nahm jim and toss until well coated.
- Serve wombok salad topped with calamari. Garnish with roasted peanuts.