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Ingredientes
- 1/2 c. fresh lime juice
- 1/3 c. fish sauce
- 1 Tbsp. sugar
- 1/2 Tbsp. chopped garlic
- 1/2 Tbsp. chopped ginger
- 3 x Thai bird chiles chopped
- 1/4 c. chopped cilantro
- 1/4 c. thinly-sliced mint
- 1/4 c. thinly-sliced Thai basil
- 2 lb fresh calamari cleaned, and
- Â Â cut 1/2" rings, heads halved lengthwise
- 2 lrg ripe tomatoes medium diced
- 2 lb washed arugula in large salad bowl
- Â Â Baguette croutons for garnish
Direcciones
- In a bowl, mix together juice, fish sauce, sugar, garlic, ginger, chiles, mint and basil. Add in the calamari and marinate for only 30 seconds. Take the calamari out of the marinade and add in to a very warm skillet, lightly oiled. Toss calamari quickly around and cook only 2 to 3 min till done. Cook in two batches. Remove calamari and place on top of the arugula.
- In the same warm skillet, add in the tomatoes and 1/3 c. of the marinade. Bring to a boil then add in to salad and mix well. Check for seasoning and serve.
- For Plating: Serve in the large salad bowl with small side plates. Garnish with croutons.
- This recipe yields 4 servings.
- Suggested Wine: Egerie, Champagne Brut, Pannier, 1990
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 505g | |
| Recipe makes 4 servings | |
| Calories 288 | |
| Calories from Fat 37 | 13% |
| Total Fat 4.23g | 5% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 528mg | 176% |
| Sodium 1995mg | 83% |
| Potassium 1372mg | 39% |
| Total Carbs 22.23g | 6% |
| Dietary Fiber 3.3g | 11% |
| Sugars 9.53g | 6% |
| Protein 41.01g | 66% |
