Sticky calamari salad

Recipe from: 23 October 2013
recipes salads calamari seafood

Ingredients 20
Servings 1
Minutes 00:10


Serving Change
  • 120
    mixed baby lettuce leaves
  • 150
    rosa/cherry tomatoes - halved
  • 1
    avo - cut into slices
  • ¼
    red onion - finely sliced
  • 1
    large handful of coriander - torn
  • 1
    handful of mint - leaves only, no stalks
  • Dressing:
  • 30
    rice vinegar
  • 1
  • 60
    olive oil
  • dash soya sauce
  • dash sesame oil
  • For the calamari:
  • 375
    calamari tubes - washed and patted dry
  • ½
    cornflour mixed together with 1 flat teaspoon of salt and of pepper
  • Oil for frying
  • 60
    Sweet indonesian soy sauce
  • 1
    red chilli - deseeded and chopped
  • 1
    inch-sized piece of ginger - finely chopped
  • 2
    cloves garlic - finely chopped


Toss the salad ingredients together in a bowl.

Mix together the dressing ingredients until the sugar has dissolved and it emulsifies.

Place the flour into a large bowl, pop in the calamari and toss in the flour until it is all evenly coated.

Place a large non-stick pan/wok on highest heat and, only once it is smoking hot, add a little oil (30-40ml), take half the calamari, shake off excess flour and carefully place, away from yourself, into the hot oil.

Fry for 45 seconds – 1 minute on each side (until just browned and cooked through) and place into a bowl lined with kitchen paper to absorb the excess oil.

Cook the second batch in exactly the same way.

Wipe the pan/wok with kitchen paper and pour in the sweet soy, chilli, garlic and ginger, cook on high heat for about one minute, until bubbling, then pour into a bowl.

Toss the calamari in the sauce to coat it and then toss into the salad.

Serve with fresh bread or as is.

Recipe reprinted with permission of Undomestikated. To see more recipes, click here.

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