recipes
Chilli Squid
Tender calamari cooked to perfection in a stir-fry with crisp vegetables.
serves 4
5 min prep
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ingredients
| 400g calamari tubes (about 2) 1 tablespoon oil 500g packet frozen Birds Eye Stir Fry - Malaysian Sauce: 1 tablespoon cornflour ½ cup vegetable stock 1/3 cup Thai sweet chilli sauce Rind and juice of 1 lemon Lemon wedges for garnish Cooked rice for serving |
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instructions
step 1
Slit calamari tubes down one side then open out flat. Cut into large diamond shaped pieces, lightly score each piece with a criss cross pattern. Heat oil in a large frying pan or wok. Add calamari and cook for 1-2 minutes, remove from pan.
step 2
Add frozen Birds Eye Stir Fry, cook for 5 minutes, stirring occasionally. Gradually blend vegetable stock into cornflour. Add sweet chilli sauce, rind and juice of lemon and stir into pan along with calamari. Cook for a further 2 minutes stirring continually, or until sauce thickens.
step 3
Serve garnished with lemon wedges and rice.
recipe tip
Be sure to cook calamari to specified time as it can quickly toughen. Marinating Calamari in lemon juice for at least ½ an hour before cooking improves tenderness.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1500kJ (359Cal) | 387kJ (92Cal) |
| Protein | 23.9g | 6.2g |
| Fat - Total | 6.5g | 1.7g |
| - Saturated | 1.2g | 0.3g |
| Carbohydrate | 47.9g | 12.3g |
| - Sugars | 17.1g | 4.4g |
| Dietary Fibre | 5.3g | 1.4g |
| Sodium | 688mg | 177mg |
| Potassium | 420mg | 108mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Chilli Squid
Chilli Squid
Tender calamari cooked to perfection in a stir-fry with crisp vegetables.
ingredients
400g calamari tubes (about 2)
1 tablespoon oil
500g packet frozen Birds Eye Stir Fry - Malaysian
Sauce:
1 tablespoon cornflour
½ cup vegetable stock
1/3 cup Thai sweet chilli sauce
Rind and juice of 1 lemon
Lemon wedges for garnish
Cooked rice for serving
instructions
step 1
Slit calamari tubes down one side then open out flat. Cut into large diamond shaped pieces, lightly score each piece with a criss cross pattern. Heat oil in a large frying pan or wok. Add calamari and cook for 1-2 minutes, remove from pan.
step 2
Add frozen Birds Eye Stir Fry, cook for 5 minutes, stirring occasionally. Gradually blend vegetable stock into cornflour. Add sweet chilli sauce, rind and juice of lemon and stir into pan along with calamari. Cook for a further 2 minutes stirring continually, or until sauce thickens.
step 3
Serve garnished with lemon wedges and rice.
serves 4 5 min prep recipe tip
Be sure to cook calamari to specified time as it can quickly toughen. Marinating Calamari in lemon juice for at least ½ an hour before cooking improves tenderness.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au