{"id":737,"date":"2021-06-29T12:57:44","date_gmt":"2021-06-29T08:57:44","guid":{"rendered":"https:\/\/latonnellehotel.com\/?post_type=cp_recipe&p=737"},"modified":"2021-07-14T11:37:16","modified_gmt":"2021-07-14T07:37:16","slug":"calamari-with-lemongrass","status":"publish","type":"cp_recipe","link":"https:\/\/latonnellehotel.com\/fr\/recipe\/calamari-with-lemongrass\/","title":{"rendered":"Calamars \u00e0 la citronnelle"},"content":{"rendered":"

Calamars \u00e0 la citronnelle<\/h2>\n

Ingr\u00e9dients :<\/h3>\n
\n
\u00ab La citronnelle est une plante aromatique parfumant nombre de mets en Inde et dans une bonne partie de l\u2019Asie du Sud-Est\u2026 Son utilisation divise l\u2019Asie en deux avec grosso modo le sud ( Birmanie, Cambodge, Indon\u00e9sie, Laos, Malaisie, Tha\u00eflande, Vietnam ) qui en fait une forte consommation, en particulier dans les p\u00e2tes de curry\n\nM\u00eame au Vietnam, la m\u00e9nag\u00e8re de Hanoi n\u2019utilisera pas la citronnelle au contraire de celle de Saigon : la cuisine du sud \u00e9tant plus \u201craffin\u00e9e\u201d en quelque sorte avec l\u2019utilisation de sucre, d\u2019\u00e9pices ou de noix de coco\u2026\n\nEt pourtant, cette saveur douce et citronn\u00e9e va apporter une note aromatique int\u00e9ressante \u00e0 des produits de la mer dont l\u2019iode est pr\u00e9dominante\u2026 \u00bb<\/div>\n
Ingr\u00e9dients:<\/div>\n
(Pour 3, 4 personnes)<\/div>\n
4 \u00e0 5 calmars (encornets de taille moyenne) pour 500 g<\/span><\/div>\n
1<\/span> <\/span> cuill\u00e8re \u00e0 soupe de sauce de poisson<\/span><\/div>\n
½<\/span> <\/span> cuill\u00e8re \u00e0 soupe de sucre<\/span><\/div>\n
1<\/span> <\/span> pinc\u00e9e de poivre<\/span><\/div>\n
1<\/span> <\/span> petit oignon<\/span><\/div>\n
1<\/span> <\/span> gousse d\u2019ail et gingembre<\/span><\/div>\n
1<\/span> <\/span> tige de citronnelle<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
Pr\u00e9paration:<\/div>\n
\n
\n

Vider et nettoyer les calamars, il faut s\u00e9parer la t\u00eate du c\u00e9phalopode du corps et bien nettoyer ce dernier \u00e0 grande eau. Pour le reste, garder les tentacules et une partie de la t\u00eate, en faisant sortir la bouche, \u00e0 nettoyer \u00e0 grande eau et \u00e9goutter le tout. Couper ensuite les calamars en morceaux et en larges anneaux puis r\u00e9server.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Prendre la base la plus tendre de la citronnelle et se d\u00e9barrasser de la premi\u00e8re enveloppe. Hacher finement au couteau ou au mixer la tige, de m\u00eame que l\u2019ail que vous placerez ensemble dans un bol. Eplucher l\u2019oignon \u00e0 couper en fines lamelles.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Faire chauffer un wok avec un peu d\u2019huile, feu vif et d\u00e8s que l\u2019huile est chaude, faire revenir l\u2019oignon \u00e9minc\u00e9 pendant 1 mn puis le m\u00e9lange citronnelle, ail et tout de suite apr\u00e8s, le calamar. Assaisonner de la cuill\u00e8re de sauce de poisson, de sucre et de poivre tout en remuant. la cuisson doit \u00eatre tr\u00e8s rapide pour \u00e9viter que le calamar soit caoutchouteux : 3 mn entre le moment o\u00f9 il est jet\u00e9 dans le wok et qu\u2019on le retire \u00e0 feu vif. Servir imm\u00e9diatement, avec du riz blanc.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Il faut bien le reconnaitre : le c\u00f4t\u00e9 le plus fastidieux de cette recette est de vider et nettoyer ces fameux calmars (on utilise souvent l\u2019orthographe d\u00e9riv\u00e9 de l\u2019espagnol, calamar\u2026 ). La solution serait d\u2019acheter des anneaux tout pr\u00eats chez le poissonnier mais vous vous priveriez de leurs d\u00e9licieux tentacules\u2026<\/p>\n<\/div>\n<\/div>\n

\n
\n

La base de la recette tient dans la cuisson : 3 mn environ \u00e0 feu vif en remuant sans cesse afin que tous les morceaux soient uniform\u00e9ment cuits\u2026 C\u2019est vraiment le genre de plat qu\u2019il faut surveiller comme le lait sur le feu\u2026 Cuisson fa\u00e7on al dente ou cuisson tr\u00e8s longue pour attendrir la b\u00eate ! Mais pas de demie mesure\u2026<\/p>\n<\/div>\n<\/div>\n

\n
\n

Bon app\u00e9tit de<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":2,"featured_media":918,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[57],"class_list":["post-737","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-fish"],"yoast_head":"\nCalamari with lemongrass - La Tonnelle Hotel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/latonnellehotel.com\/fr\/recipe\/calamari-with-lemongrass\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Calamari with lemongrass - La Tonnelle Hotel\" \/>\n<meta property=\"og:description\" content=\"Calamari with lemongrass\" \/>\n<meta property=\"og:url\" content=\"https:\/\/latonnellehotel.com\/fr\/recipe\/calamari-with-lemongrass\/\" \/>\n<meta property=\"og:site_name\" content=\"La Tonnelle Hotel\" \/>\n<meta property=\"article:modified_time\" content=\"2021-07-14T07:37:16+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/latonnellehotel.com\/wp-content\/uploads\/2021\/06\/Calamari-with-lemongrass.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"549\" \/>\n\t<meta property=\"og:image:height\" content=\"450\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/latonnellehotel.com\/fr\/recipe\/calamari-with-lemongrass\/\",\"url\":\"https:\/\/latonnellehotel.com\/fr\/recipe\/calamari-with-lemongrass\/\",\"name\":\"Calamari with lemongrass - 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