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For the Calamari:

  • Calamari 2.5 kg
  • Milk 500 ml

For the Coating Mix:

  • All purpose flour 560 g
  • Corn flour 80 g
  • Baking Soda 5 g
  • Baking flour 5 g
  • Chilli flakes 5 g
  • Ice water 2 l
  • Oil for frying

Coleslaw:

  1. For the Calamari:

    • Slice calamari, bodies sliced into ½ inch rings, tentacles left whole.
    • Soak calamari in milk for 6 hours to ensure tenderness.
  2. For the Coating Mix:

    • Mix all dry ingredients together.
    • Coat marinated calamari in the coating mix and then dip into the iced water for 10 seconds.
    • Coat the calamari again in the coating mix. Deep fry in preheated oil of 170°C.
  3. Coleslaw:

    • Combine shredded carrots and cabbage with yogurt and Hellman’s Real Mayonnaise, add freshly chopped mint and a little Knorr Lime Seasoning.
    • Once calamari is fried season with more Knorr Aromat Seasoning and Knorr Lime Seasoning.
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