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wok seared calamari
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8 oz Calamari (rings and tentacles)

2 tbsp Rice wine

2 tbsp Peanut oil

1/2 cup Baby corn, sliced

2 tbsp Scallions

4 fl-oz Kogi Secret Weapon Sauce

2 tbsp Fresno pepper or birds eye chili, sliced


1.  Place rings and tentacles in a bowl with the rice wine. Leave for 15 minutes, then strain. Put a wok or large, heavy-based frying pan over medium heat and, when it's hot, add the peanut oil. Add the sliced corn and scallions and stir-fry for 2 minutes. Remove and reserve. When pan is hot again, add the drained squid and stir-fry until the squid turns opaque, about 1 to 2 minutes. Add reserved corn, scallions and the Secret Weapon Sauce and stir-fry for 30 seconds or so, until hot. Garnish with pepper.