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Poon's chilli & garlic calamari


  • Clean the calamari. Then finely slice and dry on kitchen paper towels. 
  • Heat a little oil in a wok (or large non-stick pan) and briefly toss the calamari. 
  • Then add the garlic and chillies and toss to toast. 
  • Add a good squeeze of lemon juice, the coriander, seasonings and butter. Toss well and cook until the butter has melted.


  • 500 gm calamari tubes
  • peanut or vegie oil
  • 2-3 garlic cloves, finely chopped
  • 2-3 small red chillies, finely chopped
  • ½ lemon
  • 1 heaped tbsp chopped fresh coriander
  • sea salt & freshly ground pepper
  • a few dollops of butter

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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    1 stick125 gm
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