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Pan-fried calamari salad

Runa Ganguly
10 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Pan-fried calamari salad RECIPE

The Vietnamese calamari salad with mild vinaigrette dressing has its unique taste. Hey can be combined with leafy greens of your choice

Recipe Tags

  • Tossing
  • Pickling
  • Non-veg
  • Medium
  • Dinner Party
  • Pan Asian
  • Pan fry
  • Sauteeing
  • Salad
  • Healthy

Ingredients Serving: 4

  1. Vinaigrette’s Dressing:
  2. 50mili litres olive oil
  3. 10mili litres red wine vinegar
  4. Salt to taste
  5. Crushed Black Pepper to taste
  6. Salad ingredients:
  7. 200grams mixed salad leaves(lettuce,rocket ,basil,dil leaves, etc)
  8. 8 small pineapple slices
  9. 1 small onion chopped lengthwise
  10. Calamari dressing:
  11. 50 mili litres olive oil
  12. 1 garlic clove chopped finely
  13. 1/2 inch ginger grated finely
  14. 1-2 padi/bird’s eye red chilli deseeded and chopped finely
  15. 500 grams baby calamari tubes cleaned
  16. 45 mili litres soy sauce
  17. Juice of 1 lemon
  18. Salt to taste
  19. Crushed Black Pepper to taste
  20. handful of chopped cilantro to garnish


  1. Mix the vinaigrette ingredients well.
  2. Arrange the salad leaves on individual plates
  3. arrange the pineapple and onions
  4. drizzle each plate with the vinaigrette
  5. Heat a frying pan with the olive oil and sauté the garlic, ginger and chilli
  6. Flash-fry the calamari for 3 – 5 minutes
  7. Add the soy sauce and lemon juice
  8. Turn the pieces so that they cook on both sides
  9. Remove from heat and season with salt and pepper
  10. Place 3 or 4 calamari pieces on each plate
  11. Drizzle with the calamari pan juices, top with cilantro and serve immediately.

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