Calamari Mango Salad with Lime & Chilli Sour Cream Dressing
Ingredients
to make the dressing
- 1/2 cup Bulla Sour Cream
- 1 Tbsp lime juice
- 1 tsp brown sugar
- 1 tsp hot chilli sauce
to make the calamari marinade
- 3 calamari hoods, cleaned and scored, cut into pieces
- 2 Tbsp fish sauce
- 1 shallot, finely diced
- 1 Tbsp vegetable oil
- 2 tsp brown sugar
- 1/2 tsp finely grated lime zest
- 1-2 Tbsp vegetable oil, for cooking calamari
to make the salad
- 1 telegraph cucumber, shredded
- 1 mango, finely sliced
- 1 cup coriander sprigs
- 1/2 cup mint leaves
- 2 cups fresh salad leaves, washed
to serve
- sesame seeds, toasted, sliced chilli, lime wedges
Cooking Directions
- For the dressing, combine all the ingredients and mix well. Refrigerate until required.
- For the calamari, add the calamari pieces to the combined marinade ingredients. Cover and refrigerate at least 2 hours.
- Assemble the salad ingredients on one large serving platter or between serving plates.
- Preheat a wok or grill plate over high heat with oil and add calamari pieces in batches until just cooked.
- Serve over salad, sprinkled with sesame seeds and chilli. Accompany with Bulla Sour Cream dressing and additional lime wedges.
Ingredients
to make the dressing
- 1/2 cup Bulla Sour Cream
- 1 Tbsp lime juice
- 1 tsp brown sugar
- 1 tsp hot chilli sauce
to make the calamari marinade
- 3 calamari hoods, cleaned and scored, cut into pieces
- 2 Tbsp fish sauce
- 1 shallot, finely diced
- 1 Tbsp vegetable oil
- 2 tsp brown sugar
- 1/2 tsp finely grated lime zest
- 1-2 Tbsp vegetable oil, for cooking calamari
to make the salad
- 1 telegraph cucumber, shredded
- 1 mango, finely sliced
- 1 cup coriander sprigs
- 1/2 cup mint leaves
- 2 cups fresh salad leaves, washed
to serve
- sesame seeds, toasted, sliced chilli, lime wedges