Thai-style Calamari and Pineapple Salad
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Ingredients for 2
2 calamari tubes, cleaned and sliced into rings
Salt and pepper
2 tbs (30 ml) peanut oil or vegetable oil (for frying)
1/2 cup (118 ml) pineapple chunks
2 cups (473 ml) rocket
1/2 cup (118 ml) chopped cilantro
2 small red chillies, deseeded then julienned (for garnish)
2 tbs (30 ml) sweet chilli sauce
1 tbs (15 ml) fish sauce
1 tbs (15 ml) lime juice
1 tsp (5 ml) fresh grated ginger
Directions
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Step 1
Preheat Anova sous vide machine to 136F (55C). Seal calamari rings in a bag, put in water bath and set timer to 2 hours.
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Step 2
Combine all dressing ingredients in a bowl and refrigerate.
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Step 3
When calamari is finished cooking sous vide, drain the liquid from the bag, pat calamari dry, season with salt and pepper and pan fry with the pineapple chunks for 1 minute in 2 tbs (30 ml) of oil.
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Step 4
Transfer the calamari and pineapple to a large bowl, add the rocket and cilantro, and toss in the dressing. Serve on two plates garnished with the julienned chilli pieces.