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Salt and pepper calamari
Salt and pepper calamari

Salt and Chilli Pepper Calamari

By sarah  ,

October 9, 2021

Salt and pepper calamari is such a popular dish in Australia. It is so easy to make at home as long as you have the freshest ingredient. We shallow fry instead of deep fry our calamari but it does not lack any flavour! The Rainbow Seaweed Chilli is a great touch at the end with a hint of pepper and tangy sumac! Perfect for warm weather!

With any seafood recipe, fresh is key! A shout out to The Fish Shoppe who sells 100% Australian and New Zealand seafood, the best place to get sustainable seafood. You can also find out products in their retail outlets!

Products used in this recipe - Rainbow Seaweed Salt, Rainbow Seaweed Chilli

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 2


200g calamari, cleaned

Corn starch

1 tsp Rainbow Seaweed Chilli

1/4 tsp Rainbow Seaweed Salt

Lemon wedges

Kewpie mayonnaise to serve


1Cut calamari tube into small pieces and score a cross-hatch pattern on the surface a few times with a knife

2Preheat a pan fill with oil (~ 0.3-0.4cm thick). Cut the tentacles into smaller pieces.

3Dust calamari with corn starch then drop the calamari in the preheated pan straight away and allow it to shallow fry. Turn occasionally. Remove from heat once it's golden. This takes about 3-4 minutes.

4Transfer the calamari into a serving plate and sprinkle Rainbow Seaweed Chilli.

5Squeeze lemon over the calamari and enjoy it with Kewpie mayonnaise.

6Note: Kewpie Mayonnaise is a Japanese mayonnaise. It is made with egg yolk compared to regular mayonnaise which is made of whole egg.

Category - entree, lunch, sides


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