Coconut Calamari Salad
Ingredients3 h 30 m servings 350 cals
- Combine calamari, serrano pepper, Fresno pepper, lime juice, 2 tablespoons green onion, coconut milk, fish sauce, rice wine vinegar, and palm sugar together in a large bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend, 2 to 3 hours. Pour calamari mixture into a colander set over a sink or bowl and drain, about 5 minutes. Discard liquid.
- Heat oil in a large skillet over high heat until oil smokes. Cook and stir calamari mixture in hot oil until calamari turns white and firms, about 1 minute. Pour mixture into a large shallow serving bowl and cool to room temperature. Wrap and refrigerate until cold, about 1 hour.
- Toss calamari and any accumulated juices together in the bowl. Add coconut flakes, cilantro, remaining green onion, and lime juice; stir.
Per Serving: 350 calories; 25.1 g fat; 15 g carbohydrates; 17.8 g protein; 230 mg cholesterol; 556 mg sodium. Full nutrition
ReviewsRead all reviews 3
Refreshing light dish that is surely made best by the toasted coconut. If you don't like coconut then I would skip this dish entirely, unless you like strong fishy taste. When I first took thi...
Quick to do and a refreshing way to start your meal. Goes great with a glass of wine. I just love how the flavor explodes in your mouth. You must try this!