Weekend Perfect Pairing - Calamari and Green Mango Salad

Written by
Vintage Cellars
February 16, 2017
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Weekend entertaining needn’t be laborious. To help lighten the load Adam D’Sylva has shared his recipe for Calamari and Green Mango Salad.

"A fruity, delicate white will match nicely with the citrus flavours of this Asian seafood dish," Adam D’Sylva says.

Pair your very own Calamari and Green Mango Salad with a glass of Hugel Alsace Gewurztraminer from France.

Recipe: Calamari with Green Mango Salad
You'll need: 

200g calamari (scored in a crisscross pattern)

Thick sweet soy sauce (i.e. ABC Ketchup Manis)

And for the salad:

1 green (unripe) mango, shredded

1 bunch Thai basil

2 kaffir lime leaves, finely sliced

½ cup coriander leaves

1 Lebanese cucumber, shredded

1 red eschalot, peeled and finely sliced

2 tbsp. pomegranate seeds

2 limes, juiced

Fish sauce to taste

This recipe serves 4.


Step 1. To prepare the calamari, toss the cuttlefish in sweet soy sauce such as ABC Ketchup Manis and coat. Heat the grill to a high heat. Cook the calamari for about 3 minutes.

Step 2. To prepare the salad, place the mango, cucumber, Thai basil, pomegranate, shallot and kaffir lime leaves in a bowl.

Step 3. Mix the lime juice and fish sauce. It should taste sour and salty.

Step 4. Add the dressing to the salad and toss. To finish, add the calamari and toss again for good measure.