Asian calamari with carrot dressing

Asian calamari with carrot dressing

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  • 4
  • Easy
  • Dairy free Fat conscious
  • 10 minutes
  • 5 minutes
  • Paul Cluver Close Encounters Riesling 2011


  • 2 T sunflower oil
  • 200 g calamari rings
  • 3 T soya sauce
  • 1 t brown sugar
  • 1 T fish sauce
  • 2 T lemon juice
  • 2 garlic cloves, crushed
  • ½ red chilli, finely sliced
  • 200 g pak choi, blanched and refreshed
  • ½ cup carrot juice
  • 2 T olive oil

Cooking Instructions

Heat the sunflower oil in a large pan and sauté the calamari in the oil over a very high heat for 1 minute until coloured. Add the soya sauce, brown sugar, fish sauce, 1 T lemon juice, garlic, chilli and pak choi and cook for a further minute. Take care not to overcook the calamari.

Combine the carrot juice, olive oil and remaining lemon juice and serve on the side.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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