Chef's Recipes

Calamari and green mango salad

Australian Gourmet Traveller recipe for calamari and green mango salad by Sailors Thai in Sydney.

  • Serves 4
  • 25 mins preparation
  • 5 mins cooking
Calamari and green mango salad
Calamari and green mango salad

“I’ve just tried the amazing calamari and green mango salad at Sailors Thai in Sydney’s Potts Point. Would you please ask the restaurant to share the recipe?”
Jainie O’Neill, Sydney, NSW

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


  • 400 gm cleaned calamari (about 550gm uncleaned)
  • 2 green mangoes, thinly shredded on a mandolin
  • 5 red shallots, thinly sliced
  • 2 cups each coarsely torn mint and coriander (loosely packed)
  • lime wedges, To serve
Lime dressing
  • 2 coriander roots, scraped
  • 5 gm piece of galangal, thinly sliced (2.5cm)
  • 2 birdseye chillies, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • 1 long red chilli, seeds removed, coarsely chopped
  • 60 ml lime juice, or to taste
  • 30 gm palm sugar, or to taste
  • 30 ml fish sauce, or to taste


  • 1
    Open out calamari, then cut into 5cm pieces and score flesh on inside in a crosshatch pattern. Pat dry with absorbent paper and refrigerate until required.
  • 2
    For lime dressing, pound coriander and galangal in a mortar and pestle to a coarse paste. Add birdseye chilli, then garlic, then long red chilli, pounding to a fine paste after each addition. Add lime juice, palm sugar and fish sauce, adjusting quantities to taste (the flavour should be sour, hot, sweet and salty), and set aside.
  • 3
    Heat a large char-grill pan over high heat and grill calamari, turning once, until just cooked through (3-4 minutes).
  • 4
    Combine mango, shallot, herbs and calamari in a large bowl, drizzle over a little dressing and toss to combine. Add more dressing to taste and serve warm with lime wedges.


This recipe is from the November 2010 issue of .