Calamari, pomelo and chilli salad


  • Serves 4 people

  • 6 calamari, cleaned (see cleaning squid and calamari)
  • 1 pomelo, segmented, segments broken
  • ½ cup each (firmly packed) coriander and mint leaves, coarsely torn
  • 3 golden shallots, very thinly sliced
  • 1 long green chilli, seeds removed, cut into julienne
  • Chilli dressing
  • 2 green birdseye chillies, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • 2 tsp light soft palm sugar
  • 2½ tbsp lime juice, or to taste
  • 1½ tbsp fish sauce, or to taste
01   For chilli dressing, pound chilli, garlic and a pinch of salt with a mortar and pestle to a fine paste. Add remaining ingredients, check seasoning (it should be a balance of hot, salty, sour and sweet), then set aside.
02   Blanch calamari in salted water (30 seconds-1 minute). Drain, then combine in a bowl with remaining ingredients and chilli dressing and serve immediately.
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