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Chilli Calamari Salad

500 g Squid tubes; cleaned
2 ts Chilli powder
1 ts Sea salt
4 tb Plain flour
1 ts Freshly ground black pepper;
-(1 to 2)
2 tb Olive oil

--------------FOR THE SALAD----

1 Red capsicum 1 Green capsicum
1 Carrot
1 tb Sesame seeds
1 Spanish onion
Selection of fresh salad leaves
1/3 bn Coriander

For the Dressing:

100 ml Beehive Co honey
50 ml Lime juice
1 tb Fresh coriander
1/2 ts Fish sauce
2 Cloves garlic; minced

Mix the flour, chilli powder, pepper and salt together and set aside.

Cut the cleaned squid in half so that you now have two flat pieces. Cut each of these into quarters and score the inside of each piece in a criss cross pattern with the point of a sharp knife. Dust each piece in the seasoned chilli flour and then saute in the hot oil in a shallow pan. When cooked and curled, transfer to a plate and keep warm.

To make the dressing, whisk all ingredients together and set aside.

Cut the capsicums and carrots into fine strips and mix with the salad leaves and coriander. Add half the dressing and toss together thoroughly.

To serve, divide the salad amongst the plates and top with the cooked calamari.

Drizzle a little extra dressing and serve immediately garnished with extra coriander and sesame seeds.\

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