Recipes Salt and pepper calamari salad

Recipes Salt and pepper calamari salad

Recipes Salt and pepper calamari salad

Recipes Salt and pepper calamari salad Please every member of the family with our 2-in-1 meals! This adult-friendly salt-and-pepper calamari salad is designed to be prepared alongside our kid-friendly, crunchy calamari rings (see related recipe). Salt and pepper calamari salad


  • 1/3 cup cornflour
  • 2 teaspoons sea salt
  • 1 teaspoon freshly cracked black pepper
  • 1/4 teaspoon five spice powder
  • 1/2 Lebanese cucumber, half cut into batons, half thinly sliced
  • 1/2 large carrot, cut into batons
  • 400g Chinese cabbage (wombok), core discarded, leaves shredded
  • 2 tablespoons Taylor�s mango dressing
  • 500g washed fresh calamari tubes
  • Rice bran oil, for shallow frying
  • 1 long red chilli, seeded, finely sliced
  • 1/4 cup fresh coriander sprigs


  • Step 1 Preheat oven to 160�C/140�C fan-forced. Combine cornflour with sea salt, pepper and five spice on a large plate.
  • Step 2 Place sliced cucumber, cabbage and carrot in a large bowl. Add dressing. Season with salt and pepper. Toss to combine.
  • Step 3

    Cut calamari in half lengthways. Open out flat. Score inside flesh in a criss-cross pattern. Cut into 5cm pieces. Pat dry with paper towel.

  • Step 4 Pour enough oil into a large, deep heavy-based frying pan to come 5mm up side of pan. Heat over medium-high heat until hot.
  • Step 5 Lightly toss scored calamari in salt and pepper cornflour mixture, shaking off excess. Cook calamari, in batches, for 2 to 3 minutes, until light golden. Transfer to baking tray in oven to keep warm.
  • Step 6

    Divide cabbage mixture between plates. Top with salt and pepper calamari. Sprinkle with chilli and coriander.