Asian Calamari

Asian Calamari


  • Asian Calamari
  • You can make the garnish the day before and refrigerate and you can also use shrimp or fish.
  • 20 people for appetizers
  • 3 8x4-inch calamari steaks
  • salt and pepper to taste
  • 1 cup rice flour (buy in bulk section)
  • Chop finely and mix together in a small bowl:
  • 2 teaspoons bird eye chili pepper or Serrano pepper, finely minced
  • 2 teaspoons grated lemongrass
  • 2 teaspoons grated ginger
  • 2 teaspoons chopped green onion
  • 2 teaspoons roughly chopped cilantro
  • 2 teaspoons grated garlic
  • 2 teaspoons grated lime zest
  • 1 tablespoon fish sauce
  • lime juice
  • cilantro for garnish


Cut calamari into 1 ½ inch pieces and dry off with paper towel. Salt and pepper them and dredge in rice flour.

In a large skillet, add olive oil over medium high heat. Sauté calamari until lightly browned and then flip and lightly brown on other side, about 2 minutes each side.

Add chopped items and sauté for 1 minute. Add fish sauce and lime juice and cook for a minute and toss well. Taste for seasoning and add more fish sauce or lime. Garnish with more cilantro leaves and serve.

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