A somewhat Thai-style, but nevertheless wholly original, recipe.

Ingredients (for 2 generous servings):

Method:

Process all but the calamari and oil to a fine paste. (If you don't have a food processor, chop the herbs and garlic as fine as you can and mix with the liquids.

Stir fry the calamari in the oil (in a wok, if you own one), over high heat. Start when the oil is smoking hot, and go for just 30-40 seconds (the flesh should just turn fully opaque).

Tip in the herb paste and stir some more (to coat the rings). Cook for another minute or so, when some half of the liquid should have evaporated.

Serve at once, alone, or on rice noodles. Garnish with any fresh herb.

A haggai original recipe

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