prep: 20mins
cook: 8mins


  • 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
  • sesame seeds, toasted, sliced chilli, lime wedges, to serve

Calamari Mango Salad with Lime & Chilli Sour Cream Dressing


  1. For the dressing, combine all the ingredients and mix well. Refrigerate until required.
  2. For the calamari, add the calamari pieces to the combined marinade ingredients. Cover and refrigerate at least 2 hours.
  3. Assemble the salad ingredients on one large serving platter or between serving plates.
  4. Preheat a wok or grill plate over high heat with oil and add calamari pieces in batches until just cooked.
  5. Serve over salad, sprinkled with sesame seeds and chilli. Accompany with Bulla Sour Cream dressing and additional lime wedges.

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