Aditi Sharada

2 years ago | 1 minute to read

Tropical Calamari rolls

00:40

Non-veg

199kcal

Protein

23gm

Fat

6gm

Carbs

12gm

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

Direction

Step-1

Clean the squid. Cut the squid body into 2.5cm rings. Chop the tentacles very finely.

Step-2

In a nonstick pan on medium flame, add 3g butter, 40g onion and saute for 5 minutes until slightly brown. Add garlic and saute for 2 minutes.

Step-3

Add pepper powder 8g + chopped prawns (except the tails) +chopped tentacles add saute for 2 mins. Add chopped coriander 3tbsp, and switch off the flame. Add 5ml lime juice and salt as per taste.

Step-4

Stuff the squid ring with this mixture. To the nonstick pan add 20 ml of water and c cover the lid and cook and medium flame for 5 mins. Flip the side and cook for 5 more minutes.

Step-5

Remove and keep aside.

Step-6

In another nonstick pan add 1g butter, 2g mustard seeds, let is Crackle. Add tomato puree 40g, grated ginger 3g, 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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