Difficulty

Easy

Serves

2 people

Cooking time

30 minutes

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calamri-salad
calamri-salad
calamri-salad
calamri-salad

How To Make Salt & Pepper Chilli Calamari Salad

Get ready to impress your taste buds with this irresistible crispy calamari with slaw recipe. The squid tubes are perfectly cut and coated with a flavourful blend of flour and spices, then fried until golden brown and crispy. Served with a refreshing slaw and a zesty squeeze of lime, this dish is a true seafood sensation that will leave you craving for more!

Ingredients
  • 250 g squid tubes (frozen)
  • 6 tbsp plain flour
  • ½ tbsp salt
  • ½ tbsp ground white pepper
  • 1 tsp chilli powder
  • ¾ C The Good Oil
  • 200 g Japanese Slaw
  • 1 spring onions finely sliced
  • 2 tbsp miso sesame dressing
  • ½ lime cut for serving
Method
  • Thaw the squid tubes, to speed this up you can run them under cold water. Once thawed, pat them dry with paper towels.
  • Lie the tubes on a chopping board and using a sharp knife make lengthwise cuts along the inside of the tube, ensuring that you don’t cut all the way through. Rotate the tubes and make crosswise cuts so that you have a criss cross pattern. The cuts should be about .5cm apart. Then chop the tubes into pieces approximately 6cm long.
  • In a shallow dish, combine the flour, salt, white pepper, and chilli powder. Mix well.
  • Toss the squid tubes in the seasoned flour, making sure they are well coated.
  • Heat The Good Oil in a deep frying pan or pot over medium-high heat.
  • Once the oil is really hot (test by adding one tube and see if it immediately sizzles, if not then the oil needs to heat more), add the squid tubes in small batches and fry until they turn golden brown and crispy, about 2-3 minutes. Use a slotted spoon or tongs to remove the calamari from the oil and drain on paper towels.
  • Repeat the frying process with the remaining squid.
  • While the squid is cooking, tip the slaw mix into a salad bowl, add the spring onion and drizzle with the dressing, toss to combine.
  • Serve the slaw in shallow bowls topped with the calamari and a lime wedge/cheek.

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