Coconut Calamari Salad recipe
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Ingredients
- 1 pound cleaned calamari, sliced into thin rings 1 small Serrano pepper, minced 1 red Fresno pepper, thinly sliced ¼ cup lime juice 3 tablespoons chopped green onion, divided 2 tablespoons coconut milk 1 tablespoon fish sauce, or to taste 1 tablespoon rice wine vinegar 1 teaspoon palm sugar 2 tablespoons vegetable oil ⅔ cup toasted unsweetened coconut flakes ½ cup chopped cilantro 1 teaspoon lime juice
Nutrition Info
- 349.6 caloriescarbohydrate: 15 gcholesterol: 230.1 mgfat: 25.1 gfiber: 3.2 gprotein: 17.8 gsaturatedFat: 13 gservingSize: -sodium: 556.2 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Coconut Calamari Salad
Directions
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Combine calamari, serrano pepper, Fresno pepper, lime juice, 2 tablespoons green onion, coconut milk, fish sauce, rice wine vinegar, and palm sugar together in a large bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend, 2 to 3 hours. Pour calamari mixture into a colander set over a sink or bowl and drain, about 5 minutes. Discard liquid.
Heat oil in a large skillet over high heat until oil smokes. Cook and stir calamari mixture in hot oil until calamari turns white and firms, about 1 minute. Pour mixture into a large shallow serving bowl and cool to room temperature. Wrap and refrigerate until cold, about 1 hour.
Toss calamari and any accumulated juices together in the bowl. Add coconut flakes, cilantro, remaining green onion, and lime juice, stir.