Your Cooking Coach
Show MenuHide Menu

Spicy Calamari Salad

Spread the love

Spicy Calamari Salad This is my version of a spicy calamari I had at a new Thai restaurant in Chatham- Thai Passion. I reviewed it a couple weeks ago.

This salad got my attention- it was fabulous- although I realized it was a bit over the top with the flavoring. I really enjoyed it but while I was trying to decide how to replicate this salad, I decided to tone it down a bit. At the same time, I didn’t want to lose the essence of the dish- which was a lot of spicy, savory, tangy and a bit of sweet. Writing about it makes me want to eat some- my mouth is salivating. If you live in the area- you should go try it in Chatham. If you don’t live in the Jersey area, try the recipe I have created.

As I mentioned before, this version is a bit toned down. I used tamarind concentrate, lime juice,Worcestershire sauce, palm sugar, sriracha sauce, etc. Once the dressing was made, all I had to do was to cook the calamari. I will attach the video that goes with this recipe.

Try this salad- it is a great dish to make in the summer time…

  • ¼ pound calamari, defrosted and cut into ½ inch rings
  • 1 tablespoon extra light olive oil
  • 1 teaspoon salt

Heat a non-stick frying pan and add the olive oil on high heat. Add the calamari and sprinkle salt. Saute on high heat for two minutes just until the rings turn opaque. Turn the heat off and drain on a paper towel.

  • 2 cups mixed greens
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh mint, chopped
  • ½ cup green beans, blanched
  • 1 medium tomato, cut into 1-inch squares

Toss the mixed greens with the basil, mint, green beans and tomato. Add the calamari and mix well.


  • ½ teaspoon tamarind concentrate
  • Juice of half a lime
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoon tamari
  • 2 teaspoons sriracha sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon palm sugar
  • 1 tablespoon extra light olive oil

Add the tamarind, limejuice, Worcestershire sauce, tamari, fish sauce, sriracha and palm sugar into a small bowl. Drizzle the olive oil while whisking the dressing. Pour the dressing on top of the salad and toss lightly before serving.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *