Korean calamari from Nigella Kitchen: Recipes from the Heart of the Home (page 74) by Nigella Lawson

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Notes about this recipe

  • Foodycat on August 07, 2021

    I couldn't get baby calamari so I cut a couple of calamari tubes into pieces. The sauce, spring onions and baby corn was delicious but the calamari itself didn't float my boat - the texture was too reminiscent of raw which I don't like. I'd make it again with prawns though.

  • seherhussain on September 19, 2011

    the sauce needs balancing or its too spicy. a little more sesame oil and replace the sugar with 1 tbsp honey for next time

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