Recipes
non-veg
Tropical Calamari rolls
By Aditi Sharada
⏳ Prep Time: 40 minute
28 Jan 2020
Nutritional Overview
Calories
199.7 kcal
Protein
23.3 gm
Carbs
12 gm
Fats
6.5 gm
Ingredients
Squid 80g (cleaned, with tentacles chopped finely)
Prawn 50g ( except the tail, chop the prawn finely)
Onion 50g (finely chopped)
Garlic 15g (finely chopped)
Pepper powder 8g
Coriander /parsley leaves 3 tbsp finely chopped
Lime juice 5ml
Butter 5g
Tomato puree 40g
Mustard seeds 2g
Ginger 3g (grated)
Mini pineapple cubes 10g
Coriander / parsley leaves for garnish
Method
Step 1
Clean the squid. Cut the squid body into .cm rings. Chop the tentacles very finely.
Step 2
In a nonstick pan on medium flame, add g butter, g onion and saute for minutes until slightly brown. Add garlic and saute for minutes.
Step 3
Add pepper powder g + chopped prawns (except the tails) +chopped tentacles add saute for mins. Add chopped coriander tbsp, and switch off the flame. Add ml lime juice and salt as per taste.
Step 4
Stuff the squid ring with this mixture. To the nonstick pan add ml of water and c cover the lid and cook and medium flame for mins. Flip the side and cook for more minutes.
Step 5
Remove and keep aside.
Step 6
In another nonstick pan add g butter, g mustard seeds, let is Crackle. Add tomato puree g, grated ginger g, salt and stevia as per taste.
Step 7
Assembly. Place the stuffed squid on a plate. Add a spoonful of tomato Chutney on each squid. Place a pineapple cube, on top of it place prawn tail.
Step 8
Garnish it with small red onion piece and coriander leaf.
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