Crumbed calamari strips
with yakitori dipping sauce



 800 g Breco Crumbed Calamari Strips, Salt & Pepper
Yakitori dipping sauce
 1 tbsp peanut oil
 3 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



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.


Serve with deep-fried Breco Crumbed Squid Strips Salt & Pepper.

Note than this sauce can also be used for Breco Crumbed Squid Rings.