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Warm calamari, mint and chilli salad

The key to this dish is to use really fresh calamari - you could also use prawns, scallops or shellfish. If you want to make it more substantial, serve it with some steamed or sticky rice.

You'll need

1 kg cleaned calamari 3 tsp peanut oil 2 cups (loosely packed) each mint and coriander 1 Lebanese cucumber, halved, seeds removed, thinly sliced 2 long green chillies, seeds removed, cut into julienne 2 red shallots, thinly sliced   Chilli dressing 1 small garlic clove, coarsely chopped 1 small green chilli, coarsely chopped 2 tbsp lime juice, or to taste 2 tsp palm sugar, or to taste 1 tbsp fish sauce, or to taste


  • 01
  • Open out calamari, then cut into 4cm pieces and score flesh on inside in a crosshatch pattern. Pat dry with absorbent paper and refrigerate until required.
  • 02
  • For chilli dressing, pound garlic in a mortar and pestle with a pinch of salt, add chilli and pound to a coarse paste. Add lime juice and palm sugar, stir to dissolve sugar, then add fish sauce, adjusting flavour to taste with extra lime juice, fish sauce or palm sugar.
  • 03
  • Heat half the peanut oil in a large non-stick frying pan over high heat. Season calamari to taste and cook half, scored-side down, until just golden (2-3 minutes), turn and cook until curled (30 seconds), transfer to a bowl, then repeat with remaining oil and calamari. Add remaining ingredients and chilli dressing, toss lightly to combine, serve warm.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Young Clare Valley riesling.

Featured in

Oct 2010

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