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Calamari Ha Long Bay-Style
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Germaine's Restaurant, Washington, DC


  • 1 lb (.5 kg) cleaned calamari (1 lb (.5 kg) shrimp, scallops, or seafood mixture may be substituted)
  • 4 tbsp (60 ml) vegetable oil
  • 1 tsp (5 ml) chopped garlic
  • 1/2 cup (125 ml) sliced onion
  • 1/2 cup (125 ml) sliced, blanched carrots
  • 1/2 cup (125 ml) sliced Italian celery (or 4 stalks of tender regular celery)
  • 1/2 cup (125 ml) sliced leek, white part only
  • 2 tbsp (30 ml) soy sauce
  • 1 tbsp (15 ml) fish sauce (nuoc mam)
  • 1/4 cup (60 ml) chicken broth
  • 1 tbsp (15 ml) Thai chili sauce
  • or
  • 1 tsp (5 ml) chili and garlic sauce
  • To clean calamari, open lengthwise and wash with water.
  • Score inside lightly, then cut each one into four pieces and place in a bowl.
  • Heat wok or stir-fry pan over high heat.
  • Add oil, garlic, onion, and calamari. Stir-fry quickly for about 1 minute. Don't overcook!
  • Add remaining vegetables, soy sauce, fish sauce, and chicken broth. Cook for 1 minute.
  • Stir in chili sauce.
  • Serve hot with steamed rice.

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