Calamari is undoubtedly the most popular squid dish.  But all that frying also adds too much cholesterol.  Here we make a boiled version similar to the chinese version, before topping it with a home-made sweet chili sauce that is easy to do even in a rush.

Yield: 6 servings

Ingredients:

• 1 teaspoon mixed green and red peppercorns
• 1 teaspoon black peppercorns
• 1 teaspoon sea salt
• Sweet Chili Sauce
• 4 tablespoon splenda or artificial sweetener
• 3 pieces garlic cloves, peeled
• 3 cm piece fresh ginger, peeled and roughly chopped
• 1 tablespoon wansuy leaves
• 2-3 pieces siling labuyo, deseeded and roughly chopped
• 1 tablespoon calamansi juice
• 1 tablespoon light soy sauce

Procedures:

1. Cut the tentacles off the squid and set aside.  Open out the squid tubes and lightly score with a crisscross pattern.  Pat dry with kitchen paper, wrap with cling wrap and chill until ready to cook.
2. Combine peppercorns and sea salt.  Add half to a pot of boiling water.  Boil squid until cooked.
3. For the sweet chili sauce, place the splenda/artificial sweetener in a small, heavy-based saucepan with three to four tablespoons of water.  Stir to dissolve, then bring to a boil for five to eight minutes until reduced and thickened.
4. When the syrup has thickened, carefully add the garlic, ginger, wansuy and siling labuyo.  Stir in the calamansi and soy sauce.  Return to the boil and immediately take the pan off the heat.  Leave to cool completely.
5. Sprinkle squid with the reserved pepper mixture, if you wish, and garnish with the wansuy leaves.  Serve immediately topped with chili sauce.

Nutrition Facts Per Serving:

• Calories (kcal) 84
• Carbohydrates (g) 4
• Protein (g) 15
• Fat (g) 1

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