Eating for IBS Recipe Classic
Enjoy this week's classic IBS recipe!
Barbecued Vietnamese Calamari with Sweet and Tangy Dipping Sauce
This recipe is fast, simple, and utterly delicious. If you’ve never had calamari before this is the perfect recipe for your first try. The sweet chili sauce is a wonderful accompaniment to the mild, slightly chewy yet smoky-tender grilled squid.
Makes 4 Servings
2 lbs. fresh cleaned squid steaks, cut lengthwise into 2" wide strips
About 20 bamboo or metal skewers (if bamboo, soak in cold water for an hour before using)
lots of cooked jasmine rice for serving
Thread the squid strips onto the skewers, keeping the strips as extended as possible so they lie flat. Grill over a charcoal barbecue or stove grill, turning once, for about 5 minutes total. The squid should turn opaque and firm, but still be tender. Serve over jasmine rice with dipping sauce.
Sweet and Tangy Dipping Sauce:
1/4 cup white vinegar
1/2 cup granulated sugar
1/4 teaspoon salt
2 teaspoons chili garlic paste (Lee Kum Kee is a good brand)
Add all ingredients except chili garlic paste to a small saucepan. Bring to a boil over high heat, then reduce heat to low and simmer, stirring, until mixture reduces and thickens to a syrup. Remove from heat and add the chili garlic paste. Let cool to room temperature.
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Heather Van Vorous & Heather's Tummy Care
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