Sweet and Sour Calamares Recipe

Sweet and Sour Calamares

by Del Monte Kitchenomics

When it comes to pineapple, Del Monte is king. Its pineapples are hand-picked and packed just when it’s ripe so the sweet taste—and nutrients—is locked in. Add it to savory and sweet dishes and you get this bold flavor that makes everyday recipes more appetizing. It’s the reason why nine out of 10 kids prefer dishes with pineapple.

 

• 1 kg medium squid, ink sac and skin removed, then sliced into ½ cm thick
• 1 pack DEL MONTE Quick n Easy Sweet & Sour Mix, dissolved in 1/3 cup water
• 1 pouch (115 g) DEL MONTE Pineapple Tidbits, drained (reserve syrup)
• 1 pc medium red bell pepper, cut into strips
• 2 pc eggs
• 1 small carrot, sliced
• 2 stalks leeks, sliced
• 2/3 cup cornstarch
• ½ cup oil
• 2 tsp cornstarch, dissolved in pineapple syrup
• ¼ tsp salt
• 1/8 tsp white pepper
• 1 tsp oil

1. Mix the eggs and cornstarch until smooth. Drain squid. Combine with cornstarch mixture, ¼ tsp salt and 1/8 tsp white pepper. Deep-fry pieces until golden brown. Set aside.

2. Stir fry carrot in 1 tsp oil until cooked. Add dissolved DEL MONTE Sweet & Sour Mix and pineapple syrup mixture. Simmer until thick.

3. Add DEL MONTE Pineapple Tidbits, bell pepper and leeks. Pour over fried squid.