Thai Calamari
Low‑Carb Diet: Thai Calamari with Coconut Milk & Shiitake Mushrooms – If you aim to feel full by focusing on protein instead of carbohydrates, you'll love this recipe.
Ingredients
- 300 g calamari (1.5 kg)
- 100 g shallots
- 3 cloves garlic
- 50 g ginger (1 piece)
- 4 tbsp oil
- 1 tbsp sugar
- 400 ml coconut milk (9% fat)
- 300 ml Vegetable broth
- 2 tbsp Sriracha (or Sambal oelek)
- 2 bunches scallions
- 150 g shiitake mushrooms
- Salt
- Pepper
- 3 lime leaves
- 5 stems Thai basil
Instructions
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1.
Clean the calamari: first remove the heads and cut off the parts hanging from the eyes, without separating the tentacles.
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2.
Remove the beak. Rinse the tentacles and set aside.
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3.
Take off the fins from the bodies, peel the skin, and remove the chitin strips from the bodies.
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4.
Slice the body with a very sharp knife, remove the internal organs attached to the body, and rinse the calamari meat cold.
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5.
Lay the calamari on a board skin side down and lightly score the flesh in a diamond pattern. Cut lengthwise through the middle and cut the bodies into about 2 cm wide rectangles.
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6.
Halve the tentacles.
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7.
Peel and finely dice the shallots and garlic. Peel and grate the ginger finely.
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8.
Heat 1 tbsp oil in a pot. Briefly sauté the shallots, garlic, and ginger. Sprinkle with sugar and add coconut milk and broth. Stir in sriracha and remove from heat.
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9.
Clean the scallions, cut the white and light green parts into diagonal slices. Clean the shiitake mushrooms, trim the stems, and slice the caps.
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10.
Heat 1 tbsp oil in a pot. Sauté the scallions and mushrooms over high heat for 1 minute, then remove and add the sauce to the pot.
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11.
Heat remaining oil in two pans. Add calamari skin side down with tentacles into the fat and fry for 2 minutes over high heat. Season lightly with salt and pepper.
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12.
Wash lime leaves. Place the calamari with the lime leaves in a pot. Pour in the sauce, cover, and simmer at medium heat for 30 minutes.
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13.
Wash Thai basil, shake dry, and pluck the leaves. After 20 minutes add scallions, mushroom slices, and Thai basil to the pot. Season with salt and pepper.
