Zutaten
Tintenfisch500 grams
Mehl2 cups- Cabbage, foreign0.5 head
- Cherry tomatoes0.5 cup
Frischer Koriander1 bunch
Rote Zwiebel1 piece
Frühlingszwiebel2 pieces- Carrot, grated0.5 cup
Zitronensaft2 tablespoons- Lemon, cut into quarters for garnish1 piece
Fischsauce2 teaspoons
Weißer Essig0.3 cup- Sauce, Thai sweet and chili1 cup
Zucker2 teaspoons- Vegetable oil for frying0.5 liter
Salz1 teaspoon
Schwarzer Pfeffer1 teaspoon
Chili1 teaspoon
Wasser2 tablespoons- Red hot pepper3 pieces
- Garlic, minced3 cloves
Maisstärke1 tablespoon- Zucker0.5 cup
Essig0.3 cup- Salz0.5 teaspoon
- Wasser0.8 cup
Schritte
- 1
Cut the calamari into rings, then wash, dry, and set aside.
5 MinBenötigte Werkzeuge:
Rührschüssel - 2
In a bowl, mix the flour, salt, black pepper, and chili well, then dip the calamari rings in the flour and fry in deep oil for 10 minutes.
10 MinBenötigte Werkzeuge:
Bratpfanne - 3
Place the grated carrot in a bowl with 1/4 cup of vinegar, two tablespoons of sugar, and 1/8 cup of water, then mix well and let the mixture soak.
5 MinBenötigte Werkzeuge:Rührschüssel - 4
To make the Thai sweet and chili sauce, in a blender, combine the sugar, vinegar, minced garlic, red pepper, salt, and water, then blend well.
5 MinBenötigte Werkzeuge:🍳Blender - 5
In a pot over heat, add the sauce and stir for 3 minutes until it boils, add the cornstarch to the pot and let the mixture boil for a minute, then remove from heat, place in another bowl, and let cool.
3 MinBenötigte Werkzeuge:
Topf - 6
Cut the cabbage and red onion into thin julienne strips, cut the green onion into small rings, and chop the fresh coriander into small pieces, then place them in a bowl and mix well.
5 MinBenötigte Werkzeuge:Rührschüssel - 7
Add the cherry tomatoes and the drained grated carrot to the vegetable mixture, keeping a little carrot for garnish, then pour the mixture into a serving bowl.
5 MinBenötigte Werkzeuge:🍳Serving Bowl - 8
Distribute the calamari over the vegetables, placing a little grated carrot next to the calamari rings.
5 Min - 9
Mix one cup of the Thai sweet and chili sauce with the fish sauce and lemon juice well, then spoon it over the salad, garnish the salad with sweet lemon, and serve.
5 Min
Nährwertangaben
Tintenfischpro 100gMehlpro 100gFrischer Korianderpro 100gRote Zwiebelpro 100gFrühlingszwiebelpro 100gZitronensaftpro 100gFischsaucepro 100gWeißer Essigpro 100gZuckerpro 100gSalzpro 100gSchwarzer Pfefferpro 100gChilipro 100gWasserpro 100gMaisstärkepro 100gZuckerpro 100gEssigpro 100gSalzpro 100gWasserpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.