HOME | ABOUT US | CONTACT US | LOG-IN | myCOOKBOOK
Looking for a dish that’s quick and easy?
Calamares Sweet And Sour
Excellent source of Vitamin B12 - prevents anemia
Makes 5 servings
| 1 kg (1000 g) | medium squid, ink sac and skin removed then sliced ½ cm thick |
| 2 pc (100 g) | eggs |
| 2/3 cup (80 g) | cornstarch, dissolved in 1/3 cup water |
| 1 pc (100 g) | small carrot, sliced |
| 1 pack (57 g) | DEL MONTE Quick n Easy Sweet & Sour Mix |
| 1 pack (115 g) | DEL MONTE Pineapple Tidbits, drained |
| 2 tsp (4.8 g) | cornstarch, dissolved in pineapple syrup |
| 1 pc (50 g) | medium red bell pepper, cut into strips |
| 2 stalks (122 g) | leeks, sliced |
| 1/4 tsp (1.75 g) | iodized fine salt |
| 1/8 tsp (.25 g) | white pepper |
| 1 tsp (4 g) | oil |
1. MIX eggs and cornstarch until smooth. Drain squid. Combine with cornstarch mixture, ¼ tsp iodized fine salt and 1/8 tsp white pepper. Deep-fry pieces until golden brown. Set aside.
2. STIR fry carrot in 1 tsp oil until cooked. Add dissolved DEL MONTE Quick n Easy Sweet & Sour Mix and pineapple syrup mixture. Simmer until thick.
3. ADD DEL MONTE Pineapple Tidbits, bell pepper and leeks. Pour over fried squid.
