R\u00e9dacteur Denis<\/p>\n\n\n\n
Nombre de parts : 4
Temps de pr\u00e9paration : 20 minutes
Temps de cuisson : 10 minutes
Temps de marinage : 30 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Faire mariner 30 minutes minimum dans l’alcool et le jus de gingembre. Blanchir rapidement dans un peu d’eau bouillante (facultatif). Sel \u00e9pic\u00e9:<\/span> R\u00e9dacteur Denis Nombre de parts : 4Temps de pr\u00e9paration : 20 minutesTemps de cuisson : 10 minutesTemps de marinage : 30 minutes Ingr\u00e9dients:400 g de calmars1 cuiller \u00e0 caf\u00e9 de jus de gingembre1 cuiller \u00e0 soupe d’alcool de riz1 casserole … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-7443","post","type-post","status-publish","format-standard","hentry","category-fruits-de-mer"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7443","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=7443"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7443\/revisions"}],"predecessor-version":[{"id":7444,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7443\/revisions\/7444"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7443"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7443"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7443"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
400 g de calmars
1 cuiller \u00e0 caf\u00e9 de jus de gingembre
1 cuiller \u00e0 soupe d’alcool de riz
1 casserole d eau bouillante
Coriandre fra\u00eeche
sel \u00e9pic\u00e9*<\/p>\n\n\n\n
Nettoyer les calmars.
Entailler l’int\u00e9rieur de la chair en la quadrillant.
Couper en morceau de la taille d un gros timbre poste.<\/p>\n\n\n\n
(on peut utiliser du gingembre en poudre).<\/p>\n\n\n\n
Faire frire \u00e0 huile tr\u00e8s chaude environ 20 secondes.
Egoutter et saupoudrer de sel \u00e9pic\u00e9 et de feuilles de coriandre hach\u00e9s.<\/p>\n\n\n\n
Moudre du poivre de Sichuan.
En m\u00e9langer une cuill\u00e8re \u00e0 soupe avec 2 cuillers \u00e0 caf\u00e9 de sel et 2 cuillers \u00e0 caf\u00e9 de poudre aux 5 parfums.
Bien m\u00e9langer.
Faire chauffer 2 minutes dans une po\u00eale pr\u00e9chauff\u00e9e(a sec!) sans cesser de remuer.<\/p>\n","protected":false},"excerpt":{"rendered":"