Thai Calamari
Thai Calamari - Pan-seared calamari over a seductive Asian-flavored broth
Healthy, because
Even smarter
Nutritional values
Those who rely on protein instead of carbohydrates for satiety will love this recipe. It fits wonderfully into a low-carb diet and is also suitable for food combining fans. Incidentally, a generous portion is already enough to supply the body with the daily requirement of vitamin D.
People with a sensitive stomach often do not tolerate spicy foods very well. Use the Sriracha or Sambal Olek seasoning to carefully approach the degree of sharpness that suits you.
(Percentage of daily recommendation)
| Calorie | 620 cal. | (30 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 4.5 μg | (23 %) | ||
| Vitamin E | 12.5 mg | (104 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 20.5 mg | (171 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 48.7 μg | (108 %) | ||
| Vitamin B₁₂ | 18.7 μg | (623 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,325 mg | (33 %) | ||
| Calcium | 293 mg | (29 %) | ||
| Magnesium | 164 mg | (55 %) | ||
| Iron | 9.9 mg | (66 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 523 mg | |||
| Cholesterol | 563 mg |
Ingredients
- Ingredients
- 1 ½ kilograms Calamari (about 200 grams)
- 100 grams shallots
- 3 garlic cloves
- 1 pc fresh ginger (about 50 grams)
- 4 Tbsps vegetable oil
- 1 Tbsp sugar
- 400 milliliters Coconut milk (9% fat)
- 300 milliliters Vegetable broth
- 2 Tbsps Sriracha (or Sambal oelek)
- 2 bunches scallions
- 150 grams shiitake mushrooms
- salt
- peppers
- 3 Lime leaves
- 5 stalks Thai basil
Kitchen utensils
Preparation steps
Gently pull out the head and tentacles from the body, being careful to keep tentacles intact.
Cut off the head just below the eyes. Rinse the tentacles and set aside.
Remove the fins from the body, then remove chitin and membrane.
Cut body open lengthwise with a very sharp knife, then remove the innards of the squid. Rinse under cold water.
Lay the calamari with the inside facing up. Make diamond-shaped incisions into the meat, being careful not to cut all the way through. Cut the calamari lengthwise into strips, about 2 cm (approximately 3/4 inch) wide.
Cut tentacles in half.
Peel the shallots and garlic and chop finely. Peel and finely grate ginger root.
Heat 1 tablespoon oil in a pot. Sauté shallots, garlic and ginger briefly. Sprinkle with sugar, then pour in coconut milk and broth. Stir in Sriracha and remove from heat.
Cut white and light-green parts of scallions diagonally into slices. Clean shiitake mushrooms, trim stems and cut caps into slices.
Heat 1 tablespoon oil in another pot. Fry scallions and mushrooms over high heat for 1 minute. Remove from heat and set aside.
Heat the remaining oil in 2 skillets. Add calamari strips, smooth side down, along with the tentacles and fry over high heat for 2 minutes. Season lightly with salt and pepper.
Rinse lime leaves, shake dry and add to coconut broth in pot along with all the calamari. Cover and cook over medium heat for 30 minutes.
Rinse basil, shake dry and pluck leaves. After calamari mixture has cooked for 20 minutes, add scallions, mushrooms and basil to the pot and continue cooking. Season with salt and pepper and serve.
