Aditi Sharada

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Tropical Calamari rolls

Tropical Calamari rolls

Cook Duration 00:40
Food TypeNonveg
Recipe Calories 199kcal
Protein
23gm
Fat
6gm
Carbs
12gm

Ingredients

  • Recipe Ingredients listSquid 80g (cleaned, with tentacles chopped finely)
  • Recipe Ingredients listPrawn 50g ( except the tail, chop the prawn finely)
  • Recipe Ingredients listOnion 50g (finely chopped)
  • Recipe Ingredients listGarlic 15g (finely chopped)
  • Recipe Ingredients listPepper powder 8g
  • Recipe Ingredients listCoriander /parsley leaves 3 tbsp finely chopped
  • Recipe Ingredients listLime juice 5ml
  • Recipe Ingredients listButter 5g
  • Recipe Ingredients listTomato puree 40g
  • Recipe Ingredients listMustard seeds 2g
  • Recipe Ingredients listGinger 3g (grated)
  • Recipe Ingredients listMini pineapple cubes 10g
  • Recipe Ingredients listCoriander / 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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