Past Recipes
Crispy Calamari

Crispy Calamari with Greens and Miso Vinaigrette

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This repeat recipe was inspired by an East Asian dish Chef Elana fell in love with at a restaurant in New York. The combination of pan-fried calamari and crunchy salad was so refreshing and unique, she knew she had to recreate it as a Plated dinner. Here, she coats the calamari in rice flour instead of breadcrumbs for a lighter, crispier crust. Finished with a drizzle of honey, the calamari is served over a crunchy, colorful salad of carrots, cabbage, and baby lettuces, all coated in tangy miso dressing.  

  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Elana

By Chef Elana

  • Calories 570
  • Protein 28g
  • Total Carb 45g
  • Total Fat 31g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • calamari rings
    • 10 ounces
    • calamari rings
  • peanuts
    • 2 tablespoons
    • peanuts
  • cilantro
    • 1/8 ounce
    • cilantro
  • rice flour
    • 1/2 cup
    • rice flour
  • honey
    • 2 packets
    • honey
  • miso paste
    • 1 tablespoon
    • miso paste
  • rice wine vinegar
    • 2 tablespoons
    • rice wine vinegar
  • sesame oil
    • 1 teaspoon
    • sesame oil
  • sesame seeds
    • 1 teaspoon
    • sesame seeds
  • shredded carrots
    • 1 cup
    • shredded carrots
  • shredded red cabbage
    • 1/2 cup
    • shredded red cabbage
  • spring mix lettuce
    • 5 ounces
    • spring mix lettuce

What You’ll Need

  • large resealable plastic bag (optional)
  • 10" medium high-sided pan

Allergens

Soy, Peanuts, Crustacean Shellfish

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    On a large plate, pat calamari dry with paper towel. Roughly chop peanuts. Rinse cilantro, then pick leaves, discarding stems. 

  2. Coat calamari

    Coat calamari

    In a large shallow bowl or resealable plastic bag, combine rice flour, ½ teaspoon salt, and pepper as desired. Add calamari and turn to coat, then transfer to a plate, shaking off excess flour. In a medium high-sided pan, heat enough canola oil to reach about ¼ inch up sides of pan over medium heat. 

  3. Fry calamari

    Fry calamari

    When oil is shimmering, add 1 piece calamari to pan. If it sizzles immediately, keep going; if not, try again once the oil is hotter. Working in batches, fry calamari in an even layer, until golden, 2-3 minutes per side. Using a slotted spoon, transfer to a paper towel–lined plate to drain.

  4. Season calamari

    Season calamari

    Drizzle 1 packet honey over fried calamari and sprinkle with ¼ teaspoon salt and pepper as desired. Set aside until ready to serve. 

  5. Make miso vinaigrette

    Make miso vinaigrette

    In a large bowl (big enough for the salad), whisk together miso paste, rice wine vinegar, and remaining honey. Whisking continuously, slowly add sesame oil and 1 tablespoon canola oil until fully combined. Whisk in sesame seeds.

  6. Finish salad and plate calamari

    Finish salad and plate calamari

    Add slaw mix, lettuce, and cilantro to bowl with miso vinaigrette and toss to coat. Divide salad between serving plates, top with calamari, and garnish with chopped peanuts. Dig in!

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