Calamari salad with warm pear and sichuan pepper

Recipe from: 14 October 2010

Ingredients 17
Servings 1
Minutes 25 mins


Serving Change
  • 100 - 150
    calamari rings
  • 1/2
    tapioca flour
  • 1
    sparkling water
  • 1 - 2
  • 2 - 3
    sea salt
  • 1
    pear, sliced (with skin on) for frying
  • 1
    pear, sliced kept raw
  • 1 - 2
    sichuan pepper
  • Canola oil for frying
  • Salad leaves such as rocket and corn salad/ lamb's lettuce
  • Half punnet baby tomatoes, halved
  • Handful chives, snipped
  • Handful almond slivers
  • Sliced avo (optional)
  • Parmesan infused olive oil
  • A squeeze lemon juice
  • Herbal salt to taste


25 mins
Make a batter using the tapioca flour, sparkling water, cumin and sea salt (you may add Sichuan Pepper to the batter) The batter should not be too runny.
Heat the canola oil.
Dip the defrosted calamari rings into the batter and when the oil has reached boiling point, gently drop the rings into it, a few at a time - be careful as the oil splatters.
Fry the rings for about 20 to 30 seconds - until the batter has become golden.
Take out and lay onto paper toweling.
Set the calamari rings aside.
Drizzle some parmesan olive oil or any other oil of your choice into a pan.
Sprinkle some Sichuan pepper over the pear slices and fry them in the oil for a few seconds on each side, until they have browned, but are still crunchy.
Assemble the salad by layering the salad leaves, cooked pear, raw pear, chives, tomatoes, avo and almonds.
Dress with a little lemon juice and herbal salt if you like.
Dip the calamari rings in the batter again and quickly fry in the canola oil for a few seconds so that the batter becomes extra crispy.
Top the salad with the crispy calamari rings.

For more of leaine's kitchen's recipes click here.

Read more on: fish/seafood  |  shallow-fry

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