Green Mango Salad with Calamari and Yuzu Flavour Pearls.
This salad is one of my current obsessions! So fresh and vibrant with a little sour, sweet, crunch and pop for every bite. Feel free to substitute the Calamari for something else. Scallops, fish fillets, tempeh, chicken, prawns or tofu.
What you’ll need – 4 servings
- 400 grams cleaned calamari (ask your fish monger to clean it for you)
- olive oil – splash
- garlic – 1 clove – crushed/chopped
- chilli – chop – add to taste
- 1 green mango, peeled & thinly shredded on a mandolin
- 1/4 small red onion
- 1 handful bean shoots
- 1 handful mint – picked and washed
- 1 handful coriander – picked and washed
- Yuzu Flavour Pearls
- brown sugar – to taste
- fish sauce – to taste
So there are 3 parts to this dish. The marinated Calamari, the salad and the dressing.
Lets start with the Calamari. You will need to open out the hoods and score them before cutting into approximately 5 to 7 cm square pieces. Splash with a little olive oil and add garlic and chilli to marinade and set aside in the fridge until required.
Peel and julienne the green mango. Finely slice the red onion. Pick and wash herbs. Give the bean shoots a rinse.
Everything to this point can be prepared up to a day before you want to eat it.
When it’s time to serve
Drain the liquid from your jar of Yuzu Flavour Pearls into a small dish. Add a little brown sugar and a splash of fish sauce to taste with the liquid…we are looking for a salty/sweet/sour taste here. A tiny dash of olive oil too (about a quarter the amount of the yuzu liquid). Add chilli too if you like.
Heat your fry pan/grill plate or bbq. We want this super hot. Whilst it’s heating combine your salad ingredients in a large bowl with the dressing and place nice handfuls onto serving plates (do this before the Calamari goes on to cook – it’s super fast to cook!)
Put the Calamari pieces on to cook, they will only take a minute or two. Give them a good sprinkle with salt & pepper at this point. You should only need to turn them once. They will curl up when you turn them too.
Next just pile the cooked Calamari on to your plated salads and top with some Yuzu Flavour Pearls.
Until next time
from the Peninsula Larder Team
“Age and glasses of wine should never be counted.”