Browse All Recipes

Calamari salad with torn lettuce

Australian Gourmet Traveller and Tony Tan Chinese entree recipe for calamari salad with torn lettuce

By Tony Tan
  • 10 mins preparation
  • 15 mins cooking
  • Serves 2
  • Print
Calamari salad with torn lettuce
This salad is similar to a Western warm salad in that the dressing is mixed through while the calamari is still warm. The good thing about this dish is that it is so simple to prepare and the flavours are utterly delicious. Small calamari is best for this recipe. This dressing is perfect for prawns and scallops, too.


  • 500 gm cleaned calamari
  • 5 lettuce leaves (such as oakleaf), torn
Mustard dressing
  • 2 tbsp rice vinegar
  • 1 tbsp mustard powder mixed with 1 tbsp water, to taste
  • 1 tbsp finely shredded ginger
  • 1 tbsp Shaoxing wine
  • 1 tbsp sesame oil
  • 2 tsp chilli oil
  • 2 tsp sugar


  • 1
    Score the calamari on the inside in a criss-cross pattern. Cut into bite-sized pieces and set aside while making the dressing.
  • 2
    Mix the dressing ingredients in a bowl large enough to hold the calamari and season to taste with sea salt and freshly ground black pepper. In a pot of boiling salted water, blanch the calamari for 20-25 seconds – the timing depends on the thickness of the calamari. As soon as they curl, remove using a slotted spoon and drain well. Add calamari to dressing, toss to coat, add lettuce and serve immediately.
  • undefined: Tony Tan