Chilli Lime Calamari Rings with Coleslaw Salad

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

Check out our essential recipe for Calamari coated with notes of chilli and lime! A light and crispy starter loved across the globe.

Tip: Pre-soaking the calamari in milk before cooking is one way to get this delicate squid nice and tender.