Turmeric and ginger calamari salad shells

January 6, 2017 (Last Updated: March 25, 2020)
Turmeric and ginger calamari salads
Print Recipe

Turmeric and ginger calamari salads

Serves: 6
Cooking Time: 30 mins

Ingredients

  • 900g calamari tubes, cleaned, halved and scored
  • 2cm fresh ginger, minced
  • 2 garlic cloves, minced
  • 1cm fresh turmeric, grated, or 2,5ml (½ tsp) ground turmeric
  • 2,5ml (½ tsp) Sichuan pepper, crushed
  • zest of 1 lime
  • 12 iceberg lettuce leaf shells
  • 1 cucumber, julienned
  • 1 small papaya, julienned
  • 1 green banana, julienned
  • 45ml fresh lime juice
  • 45ml rice or maple syrup
  • 5ml (1 tsp) fish sauce fresh chilli, to taste
  • fresh lemon wedges, to serve

Instructions

1

Light a charcoal fire and allow to burn to coals.

2

Marinate the cleaned calamari in the ginger, garlic, turmeric, Sichuan pepper and lime zest, 20 minutes.

3

Place over the hot coals until cooked, 3 – 4 minutes.

4

Lay out the salad leaves and fill with the cucumber, papaya and banana. Top with the calamari.

5

Combine the lime juice, syrup, fish sauce and chilli, and spoon over the salad shells. Serve with fresh lemon wedges.

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January 6, 2017 (Last Updated: March 25, 2020) By
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