Crumbed calamari strips
with yakitori dipping sauce
SERVES 4
INGREDIENTS
800 g Breco Crumbed Calamari Strips, Salt & Pepper
Yakitori dipping sauce
1 tbsp peanut oil
3 cm fresh ginger, peeled and cut into match sticks
4 cloves of garlic, peeled and roughly chopped
6 tbsp light soy sauce
8 tbsp chicken or fish stock
3 tbsp brown sugar
1 tbsp honey
5 tbsp white wine
3 tbsp sweet sherry
2 spring onions with tops, thinly sliced
1 small red chilli, diced (optional)
1 tbsp chopped coriander
1 tbsp chopped fresh mint
METHOD
1
To make the sauce, heat the oil in a small saucepan and add the ginger and garlic. Cook while stirring for about 2 minutes; do not burn. Add the remaining ingredients and cook gently until the sauce reduces and is nice and syrupy.
2
Serve with deep-fried Breco Crumbed Squid Strips Salt & Pepper.
Note than this sauce can also be used for Breco Crumbed Squid Rings.
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Ingredients
800 g Breco Crumbed Calamari Strips, Salt & Pepper
Yakitori dipping sauce
1 tbsp peanut oil
3 cm fresh ginger, peeled and cut into match sticks
4 cloves of garlic, peeled and roughly chopped
6 tbsp light soy sauce
8 tbsp chicken or fish stock
3 tbsp brown sugar
1 tbsp honey
5 tbsp white wine
3 tbsp sweet sherry
2 spring onions with tops, thinly sliced
1 small red chilli, diced (optional)
1 tbsp chopped coriander
1 tbsp chopped fresh mint
Ingredients
800 g Breco Crumbed Calamari Strips, Salt & Pepper
Yakitori dipping sauce
1 tbsp peanut oil
3 cm fresh ginger, peeled and cut into match sticks
4 cloves of garlic, peeled and roughly chopped
6 tbsp light soy sauce
8 tbsp chicken or fish stock
3 tbsp brown sugar
1 tbsp honey
5 tbsp white wine
3 tbsp sweet sherry
2 spring onions with tops, thinly sliced
1 small red chilli, diced (optional)
1 tbsp chopped coriander
1 tbsp chopped fresh mint