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Calamari and citrus salad

With Laura Faire

Serves 4
Preparation time 20 minutes
Cooking time 3-4 minutes
Costs $2.89


500g squid tubes
1 citrus fruit, segmented (ugli, pomelo, grapefruit, blood orange, or orange will work here)
1 red onion, sliced
spring onions, chopped
1/2 cucumber, peeled and sliced
1 cup mung beans
1 carrot, cut into matchsticks


2 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 teaspoons fish sauce
1 teaspoon minced chili
1 teaspoon rice or white vinegar
1 clove crushed garlic
3 finely sliced mint leaves
a good squeeze of citrus juice (at least a tablespoon)


Prepare the dressing.

Cut each squid tube open and lay flat with the inside facing up.  Score in a criss-cross pattern.  Slice down centre to make two large flat "leaves".  Rinse and wipe dry.

Heat a little oil in a frying pan until nearly smoking.  Add the squid to the pan cut side down.  Spoon over most of the dressing.  Turn the squid after about 2 minutes. Toss in the pan to coat in the dressing and cook for a further minute.

Remove squid from the pan and slice.  Serve with the salad ingredients with the remaining dressing.

(TX: 28 October 2011)