Calamari with Chinese Vinaigrette

  • images/calamari_w_chinese_vinaigrette.jpg

Makes 4 servings


  • 1 teaspoon minced garlic
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon soy sauce
  • 1 teaspoon hot pepper sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon crushed red pepper

  • 1 pound small squid, cleaned, tentacles separated and body cut into ?-inch rings
  • 2 ounces snow peas, ends and strings removed, cut in half diagonally
  • 2 stalks celery, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup sliced water chestnuts


  1. Combine dressing ingredients in a small bowl and whisk until well blended; set aside.
  2. Bring 4 inches of water in a medium saucepan to a boil. Add squid and cook for 1 minute. Drain, rinse under cold running water and drain again. Toss with 2 tablespoons of the dressing and set aside for 30 minutes.
  3. Cook snow peas in boiling water until crisp-tender, about 1 minute. Drain, rinse under cold running water and drain again. Place squid, snow peas, celery, onion and water chestnuts in a salad bowl. Stir in remaining dressing and toss to coat evenly.

Tip: Many fish markets sell small squid already cleaned. To do it yourself, grasp tentacles and gently pull them away from the hood. Pull and discard long, clear quill from the hood. Squeeze out and discard contents of the hood, then pull off thin speckled membrane from hood to expose the white meat. Rinse well inside and out. With a sharp knife, cut between the eyes and tentacles; discard eyes and the material attached. Pop out and discard hard beak in center of tentacles.