Browse All Recipes

Warm calamari, mint and chilli salad

Australian Gourmet Traveller recipe for warm calamari, mint and chilli salad.

By Lisa Featherby
  • 30 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
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.


  • 1 kg cleaned calamari
  • 3 tsp peanut oil
  • 2 cups each mint and coriander (loosely packed)
  • 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


  • 1
    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.
  • 2
    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.
  • 3
    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.


Drink Suggestion: Young Clare Valley riesling. Drink suggestion by Max Allen

  • Author: Lisa Featherby