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Luke Mangan's pan-fried calamari with soy, ginger and coriander

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Looking for some budget-friendly seafood dinner ideas that are also delicious? Try Luke Mangan’s pan-fried calamari recipe, it’s full of mouth-watering flavours.

  • Serves4
  • Cook time5 minutes
  • Prep time10 minutes, + 3 hours marinating time
Luke Mangan's pan-fried calamari with soy, ginger and coriander


  • 500g Coles Thawed Squid Rings
  • 1/2 cup (125ml) Chang’s Crispy Noodle Salad Dressing
  • 100g pickled ginger, coarsely chopped
  • 2 tbs olive oil
  • 4 spring onions, cut into 4cm lengths
  • Steamed long-grain rice, to serve
  • 1 long red chilli, thinly sliced (optional)
  • 3 tsp sesame seeds, toasted
  • 1/2 bunch coriander, leaves picked

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the squid, salad dressing and half the ginger in a large bowl. Place in the fridge for 2-3 hours to develop the flavours.
  2. Step 2

    Drain squid mixture, reserving the marinade. Heat the oil in a wok or large non-stick frying pan over high heat. Add half the squid and half the spring onion. Stir-fry for 2 mins or until squid is just cooked through. Transfer to a plate. Repeat with remaining squid and spring onion. Add reserved marinade to wok or pan and bring to the boil. Cook for 1 min. Return the squid mixture and combine.
  3. Step 3

    Divide the rice and squid mixture among serving bowls. Top with chilli, if using, sesame seeds, coriander and remaining ginger.