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Cut the calamari down the centre so that it will open flat.
Using a small sharp knife, score shallow diagonal cuts in a criss-cross pattern on inside surface.
Cut scored calamari into 6 cm x 2 cm pieces.
Heat the oil in a hot wok and stir-fry garlic for 1 minute.
Quickly add calamari and stir-fry for 3 minutes – it will sizzle and coil.
Add half the celery and half the green shallots, and stir-fry for 1 minute.
Pour in wine and stir constantly for 10 seconds.
Add combined sugar, soy sauce, sesame oil, oyster sauce and chicken stock, stirring quickly to combine.
Simmer for 3–4 minutes, stirring often, to reduce the pot juices; the calamari should be almost cooked at this point.
To finish, toss in the remaining celery and shallots, and the vinegar.
Arrange calamari on a platter, sprinkle with pepper and serve immediately.
If desired, garnish with chilli slices.
Essence: The tender, thick and meaty calamari combines perfectly with the crunchy shallots and celery.
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