Grilled Calamari Salad
Grilled Calamari Salad
Try this quick and easy grilled calamari salad recipe by Chef Wan from Best Wan!.
  • Difficulty Level Easy
  • Technique Grilling
  • Preparation Time 20 minutes
  • Cooking Time 40 minutes
  • Yield 4 servings
  • 300 grams / 10 oz Squid (Sotong) tubes, cleaned
  • 2 tablespoons / 1 fl oz Olive oil
  • 2 unripe Mangoes, peeled and cut into thin strips
  • 2 ripe Mangoes, peeled, seeded and cut into thin strips
  • 8 Shallots (Red onion), peeled and thinly sliced
  • 2 Tomatoes, seeded and thinly sliced
  • 2 Kaffir lime leaves (Makrut, daun limau Purut), shredded
  • 1 Lemongrass (Serai), thinly sliced
  • 2 teaspoons Fish sauce
  • 6 tablespoons / 3 fl oz grated Palm sugar (Gula melaka), to taste
  • 2 Limes (Limau nipis), squeezed for juice
  • Handful Mint leaves (Daun pudina), shredded
  • Ground White pepper - to taste
  • Garnish Ingredient - to be roughly pounded
  • 225 grams / &frac712; oz / &frac112; cups dried Shrimps (Hebi, Udang Kering), rinsed clean, soaked in water to soften and drained
  • 5 Bird's eye chilli (Cili Padi), sliced
  • 2 Tomatoes, diced
  1. Carefully slice open a squid tube so it can lie flat and cut a lattice pattern on the softer, internal surface or slice squid tubes into thin circles. Repeat the same for other squids
  2. Season the squids with white pepper and sugar to taste, then leave to marinate for 20 minutes
  3. Place garlic in a mortar and pestle and pound to a form a rough paste
  4. Add diced fresh tomatoes and dried shrimps and pound till well combined
  5. Remove paste and place in a large mixing bowl, add in palm sugar, fish sauce, chillies, lemongrass, kaffir lime, shallots, unripe and ripe mangoes, and sliced tomatoes
  6. Heat a pan over high heat. Add olive oil to the squid (not the pan) and fry till just cooked
  7. Place cooked squid into mixing bowl with salad ingredients
  8. Add in lime juice and mint leaves, and toss with the dressing till all ingredients are evenly mixed
  9. Divide into individual serving portions. Serve immediately

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