Calamari Satay

with Cherry Asian Mixed Salad and Wild Lime, Ginger and Chilli Sauce

Recipe No.006

Calamari:
3 Calamari steaks cut into 30-35mm squares
Bamboo skewers soaked in water 1 hour before use
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Salad:
2 Lebanese cucumbers very finely sliced
1 container of cherry tomatoes
1 cup of chopped fresh mint leaves
1 cup of chopped coriander leaves
4 finely chopped spring onions
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Satay Sauce (Peanut):
2 tbsp crunchy peanut butter
150mls coconut milk
3 tbsp hot water
1 pinch of chilli powder
2 tbsp light soy sauce

Calamari:
1. Place calamari squares on skewers on an oiled griddle
2. Cook until firm and white
3. Spoon over peanut sauce (see below)
4. Serve immediately with rice and Asian salad (see below)
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Salad:
5. Mix all vegetables and herb ingredients together.
6. When you are ready to serve, add Lacewood Wild Lime and Chilli Sauce
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Satay Sauce (Peanut):
7. Mix all together, gently heat and simmer for 1 minute
As a last resort a good peanut sauce can be purchased (but double the amount above)

ENJOY!

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