The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Calamari tacos with chilli sauce


You'll need

1 kg calamari, cleaned, sliced into 2cm rings, tentacles halved 2 tbsp lime juice 80 ml (1/3 cup) olive oil 16 10cm-diameter warm corn tortillas 150 gm (1 cup) finely diced white onion To serve: coarsely chopped coriander, toasted sesame seeds and lime wedges   Chilli sauce 90 ml sweet chilli sauce 1 tbsp finely chopped white onion ½ spring onion, coarsely chopped 3 tsp each coarsely chopped Thai basil and coriander 2 tsp lime juice 1½ tsp finely chopped ginger 1½ tsp sriracha sauce (see note) 1 tsp freshly squeezed orange juice 1 tsp dried New Mexico chilli (see note) 1 small garlic clove, coarsely chopped ½ tsp toasted sesame seeds ½ tsp kochukaru (see note) ¼ red birdseye chili (see note), coarsely chopped

Method

  • 01
  • For chilli sauce, finely process ingredients in a small food processor, season to taste and refrigerate until required. Makes about 150ml.
  • 02
  • Combine calamari in a bowl with lime juice and half the olive oil and season to taste.
  • 03
  • Heat a plancha (see note) to high heat, or heat a large frying pan over high heat. Brush tortillas with remaining oil and cook in batches, turning once, until just warm and slightly crisp (1-2 minutes each side). Keep warm.
  • 04
  • Cook calamari on plancha until just seared (1 minute), then season to taste.
  • 05
  • Stack tortillas in piles of two, top with calamari, chilli sauce, onion and coriander, scatter with sesame seeds, squeeze over lime wedges and serve.
Note Kochukaru (Korean chilli powder) is available from Korean and select other Asian grocers. Sriracha is Thai chilli sauce available from Asian grocers and select supermarkets. Roy Choi uses serrano chilli and dried Anaheim chilli in his recipe. Both are unavailable in Australia so we've substituted dried New Mexico chilli and red birdseye chilli. Dried New Mexico chilli is available from Herbie's Spices. You can use the flat plate of a barbecue as a plancha.

This recipe is from the March 2011 issue of Australian Gourmet Traveller.

"I really don't respond to criticism that much but this was an exception. Everyone kept saying Kogi only does one thing and it all tastes the same. All they do is meat and drench it in sauce. I didn't even want to get into a debate about all the vegetables that hide in corners all throughout our marinades and sauces and relishes. People see what they wanna see sometimes. So instead of arguing and expending negative energy we just hit 'em hard with the sweet chilli calamari taco and things got quiet on the streets of LA for one hot minute. Welcome to the Kogi familia!"

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Drink Suggestion

Cold refreshing lager

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×