Anthony Humphreys

Calamari Watercress Salad Recipe


  • 8oz cleaned baby calamari
  • 6 bunches cleaned watercress
  • 1 tablespoon minced shallots
  • 1 tablespoon minced chives
  • 2 tablespoons mint leaves
  • 1 cup soda water
  • 1/2 cup all-purpose flour
  • 1/2 cup lime juice
  • 1/4 cup oil
  • 2 Thai chilis 
  • 1 clove garlic
  • 2 tablespoons palm sugar
  • 3 tablespoons fish sauce


  • Preheat oil to deep fry at 375 degrees. In a bowl, mix together the flour and soda water to make tempura batter. Beat the batter vigorously to avoid lumps and strain.
  • Coat the watercress and calamari in tempura batter and deep-fry until golden brown for 3 minutes. Lay on paper towels and season generously with salt and pepper.
  • Place the crispy watercress and calamari in a bowl and mix with shallots, chives, mint leaves, salt and pepper.
  • To make the dressing, add the lime juice, oil, fish sauce, chili, garlic, palm sugar in a blender. Purée until smooth, then strain. Add the dressing to the fried mix and serve.