Barbecued calamari with lime, chilli and coriander

all details

Our Homecook hero, Danni Anderson had little choice in becoming a homecook. Anderson, the youngest of three sisters, was 15 when her mother decided it was time her daughters helped prepare the evening meal. "My first meal was spaghetti bolognese," she says.

Barbecued calamari with lime, chilli and coriander
Photo: Natalie Boog

Ingredients

  • 1kg calamari tubes, sliced about
  • 5mm thick
  • 1 bunch coriander
  • 2 long red chillies
  • 1 tsp sea salt
  • 3 gloves garlic
  • 3 limes
  • 1 tbsp palm sugar
  • 2 tbsp fish sauce
  • 1/2 cup flour
  • 2 eggs, lightly beaten
  • 1 cup breadcrumbs
  • 2 tbsp vegetable oil

Method

Place calamari tubes in large bowl. Using a mortar and pestle, grind coriander, chillies, salt and garlic into a thick paste, then add lime juice and pulp, palm sugar and fish sauce.

Fold marinade through calamari and marinate for 2 hours.

Once marinated, place calamari in a plastic bag with flour and shake until covered.

Dip calamari in egg mix, then in breadcrumbs. Heat oil on a barbecue plate (or in a large frypan) and cook calamari until golden.

To serve

Serve with lemon wedges and tartare sauce and a sprinkling of sea salt.

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  • Cuisine - Thai

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