Ingrédients
Calamar500 grams
Farine2 cups- Cabbage, foreign0.5 head
- Cherry tomatoes0.5 cup
Coriandre fraîche1 bunch
Oignon Rouge1 piece
Oignon vert2 pieces- Carrot, grated0.5 cup
Jus de citron2 tablespoons- Lemon, cut into quarters for garnish1 piece
Sauce de poisson2 teaspoons
Vinaigre blanc0.3 cup- Sauce, Thai sweet and chili1 cup
Sucre2 teaspoons- Vegetable oil for frying0.5 liter
Sel1 teaspoon
Poivre noir1 teaspoon
Piment1 teaspoon
Eau2 tablespoons- Red hot pepper3 pieces
- Garlic, minced3 cloves
Maïzena1 tablespoon- Sucre0.5 cup
Vinaigre0.3 cup- Sel0.5 teaspoon
- Eau0.8 cup
Mesures
- 1
Cut the calamari into rings, then wash, dry, and set aside.
5 minutesMatériel requis:
Bol de mélange - 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 minutesMatériel requis:
Poêle à frire - 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 minutesMatériel requis:Bol de mélange - 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 minutesMatériel requis:🍳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 minutesMatériel requis:
Marmite - 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 minutesMatériel requis:Bol de mélange - 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 minutesMatériel requis:🍳Serving Bowl - 8
Distribute the calamari over the vegetables, placing a little grated carrot next to the calamari rings.
5 minutes - 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 minutes
Faits nutritionnels
Calamarpour 100gFarinepour 100gCoriandre fraîchepour 100gOignon Rougepour 100gOignon vertpour 100gJus de citronpour 100gSauce de poissonpour 100gVinaigre blancpour 100gSucrepour 100gSelpour 100gPoivre noirpour 100gPimentpour 100gEaupour 100gMaïzenapour 100gSucrepour 100gVinaigrepour 100gSelpour 100gEaupour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.