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Coriander, chilli & Thai basil marinated calamari


  • Pound the chillies, garlic and salt with a mortar or pestle (or pulse in a food processor).
  • Add the basil and coriander leaves and continue to pound to form a paste. Then transfer to a bowl, mix in a little oil and set aside.
  • Clean the calamari, cut it into rings and separate the tentacles. Then toss in the herb paste and set aside for 30 mins.
  • When ready, heat a layer of oil in a wok (or large non-stick pan) until smoking and stir fry the calamari in 2-3 lots, reheating the wok between each addition. 
  • Then add sugar, lime juice and fish sauce. Return the cooked calamari and toss to heat through. Taste the sauce for seasoning. 
  • Serve the calamari with Asian green vegies and steamed rice on the side.


  • 3 small red chillies, chopped
  • 1 large garlic clove
  • 1 tspn salt
  • a handful of fresh Thai basil leaves
  • a handful of fresh coriander leaves
  • peanut oil
  • ½ kg small calamari
  • 1 heaped tbsp shaved palm (or soft brown) sugar 
  • juice of 1 lime
  • a good splash of Asian fish sauce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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