Calamari Wrap

By Natasha Marais @dinewithtasha

by Tia

Tip: Whole fresh or frozen squid is preferable to frozen rings. Do not use any form of tenderizing product.

For the calamari:

  • 500g squid (3 x large), cleaned and turned inside out
  • ½ cup f lour
  • 2 heaped tablespoons Weber Karoo Chop Spice
  • 1 litre sunflflower oil
  • salt flflakes

For the green sauce:

  • 1 cup Greek yoghurt
  • 20g coriander leaves
  • 1 clove garlic
  • 1 green chilli
  • squeeze of lime juice
  • salt & pepper to taste

To serve:

  • wraps
  • lettuce
  • tomato
  • onion
  • avocado


  1. Prepare the green sauce by placing all ingredients into a blender and blending until smooth. Set aside.
  2. Once the squid has been cleaned, slice into 1-1.5cm rings. Beat the rings with the rough end of a meat tenderizer
    mallet until flflat (but not broken).
  3. Sprinkle with Weber Karoo Chop Spice directly onto the squid and mix by hand to incorporate.
  4. Cover squid in flflour and ensure all parts are covered. Shake off excess flflour before adding to oil.
  5. In a heavy based pot or pan, heat the oil to very hot. Add the squid to the oil and cook for approximately 1 minute
    per side, until lightly golden. Fry in small batches. Do not overcrowd the pan.
  6. Remove from oil and place on kitchen towel. Season with salt flflakes.
  7. Build a wrap with lettuce, tomato, onion, avocado, the fried calamari and some green sauce.

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