Best 7 Asian Calamari Salad Recipes

AUTHENTIC SPICY THAI SQUID SALAD RECIPE - YAM PLA-MUEK

Steps:

• Prepare the bell peppers and onions by slicing thinly. Add the bell peppers to an ice cold water bath while preparing other ingredients.
• Slice the pickled garlic cloves and set aside. Reserve 2 tablespoons of the pickled garlic juice that was part of the jar.
• Chop up the chilies, pac peow, cilantro, and green onions. Set aside.
• Score both squids by making narrow slices through the squid lengthways, careful not to cut all the way through. Turn the squid and score again to make small diamond shapes. This will allow the strips to curl up with a beautiful presentation.
• Cut the scored squid into bite size pieces, about 1 inch in length.
• Next, you'll want to blanch the squid. Put the squid in a heat safe bowl. Bring a pot of water to a boil. Ladle in the hot water from the pot to the heat safe bowl, and allow the squid to be blanched for about 30 seconds. Drain the squid, and repeat this process 2-3 times until the squid is cooked through. This method allows you to not overcook the squid. Overcooking the squid will turn it rubbery.
• Once the squid is cooked, add in the palm sugar, toasted rice powder, fish sauce, reserved pickled garlic juice, and lime juice. Stir it up.
• Add in the drained bell peppers, onion, and the rest of the herbs along with the crushed peanuts.
• For presentation, you can place the salad on a dish and surround with lots of green vegetables and herbs, adding the Thai chiles on top for a beautiful presentation of the dish.

CALAMARI SALAD

Steps:

• Chop calamari tentacles; cut body into 1/2-in. rings., In a large saucepan, heat oil over medium heat. Add anchovies if desired; stir in parsley and garlic. Cook 1 minute. Add wine; stir in mushrooms, if desired, and seasonings. Add calamari; bring to a boil. Reduce heat; simmer, covered, until calamari is tender, 2-3 minutes. Remove pan from heat; cool slightly., In a serving bowl, toss celery, olives, lemon juice and calamari mixture. May be served warm, or refrigerated and served cold.

SAUTEED CALAMARI SALAD

Steps:

• In a bowl, mix together juice, fish sauce, sugar, garlic, ginger, chiles, mint and basil. Add the calamari and marinate for only 30 seconds. Take the calamari out of the marinade and add to a very hot skillet, lightly oiled. Toss calamari quickly around and cook only 2-3 minutes until done. Cook in two batches. Remove calamari and place on top of the arugula. In the same hot skillet, add the tomatoes and 1/3 cup of the marinade. Bring to a boil then add to salad and mix well. Check for seasoning and serve.
• Wine Recommendation: Egerie, Champagne Brut, Pannier, 1990

CALAMARI SALAD

Steps:

• Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
• Cook squid in a 5- to 6-quart pot of boiling salted water , uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
• Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
• Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.

CALAMARI SALAD

Steps:

• To a large pot of boiling water, add lemon juice and salt. Add squid rings and cook for about 1 1/2 to 2 minutes. Drain.
• Combine onion, celery, garlic, parsley, olive oil, vinegar and herbs with cooked squid and serve at room temperature or cool.

SOUTHEAST ASIAN SQUID SALAD

Steps:

• Make dressing:
• Whisk together lime juice, fish sauce, sugar (to taste), salt, and chile (to taste) in a large bowl until sugar is dissolved, then add oil in a slow stream, whisking until combined.
• Cut and cook squid:
• Pull off and reserve flaps from squid bodies if attached. Cut squid bodies crosswise into 3/4-inch-thick rings and halve flaps lengthwise. If tentacle clusters are large, halve lengthwise and cut longer tentacles, if attached, crosswise into 2-inch pieces.
• Bring a 4- to 5-quart pot of salted water to a boil. Stir in squid and cook until it just turns opaque, about 30 seconds. Drain in a colander and rinse under cold running water to stop cooking. Drain well, then toss in a bowl with 2 tablespoons dressing (reserve remainder).
• Assemble salad:
• Cut carrots and cucumber lengthwise into thin wide ribbons using a vegetable peeler.
• Toss together carrot and cucumber ribbons, lettuce, cilantro, mint, and scallions in a large bowl, then add squid and reserved dressing and toss again to coat. Sprinkle squid salad evenly with peanuts before serving.

CALAMARI SALAD

Steps:

• Bring three quarts of water to a boil, add the squid and boil for three minutes, just until the squid turns opaque and firms up. Drain the squid and rinse it with cold water. Pat it dry on paper towels and slice the bodies into thin rings. Chop the triangular fins and the tentacles. Place the squid in a glass or ceramic bowl.
• Add the remaining ingredients and stir. Cover and refrigerate for two to three days, then serve.