Calamari With Mango And Peanuts - cooking recipe

Ingredients

1 lb cleaned calamari, bodies cut open, tentacles left whole
1 tsp vegetable oil
1/4 tsp salt
1/4 tsp cracked black pepper
2 None mangoes, peeled, pitted and cut into wedges
4 cups thinly shredded Chinese cabbage
2 small cucumbers, cubed
1 cup loosely packed mixed cilantro and mint leaves
1/2 cup coarsely chopped salted peanuts
1/4 cup thinly sliced green onion
None None FOR THE DRESSING
2 tbsp lime juice
2 tbsp rice vinegar
1 tsp sesame oil
1/2 tsp red pepper flakes

Preparation

Score the inside of the calamari bodies with a sharp knife in a criss-cross pattern, taking care not to cut all the way through. Pat the bodies and tentacles dry with paper towels. Toss the calamari with the oil, salt and pepper.
Heat a grill pan or large skillet on medium heat. Cook the calamari bodies, scored sides down, for 2-3 mins, turning once. Transfer to a cutting board and cover loosely with foil. Cook the tentacles for 1-2 mins. Cut the calamari bodies into large bite-sized pieces.
Cook the mango for about 1 min, turning, until grill marks start to appear. Transfer to a bowl.
For the dressing, whisk all ingredients in a small bowl. Season to taste.
Combine the cabbage, cucumber, mixed herbs, 1/2 the peanuts, green onion and 1/2 the dressing in a large bowl; toss well. Top with calamari and mango. Drizzle with the remaining dressing and sprinkle with the remaining peanuts.