Calamari With Mango And Peanuts

• 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

1. 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.
2. 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.
3. Cook the mango for about 1 min, turning, until grill marks start to appear. Transfer to a bowl.
4. For the dressing, whisk all ingredients in a small bowl. Season to taste.
5. 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.

calamari, vegetable oil, salt, black pepper, mangoes, shredded chinese cabbage, cucumbers, cilantro, peanuts, green onion, dressing, lime juice, rice vinegar, sesame oil, red pepper

Taken from recipes-plus.com/api/v2.0/recipes/30553 (may not work)