Name: Chilli Lime Calamari Rings with Coleslaw Salad
Yield: 10
Ingredients: 2.5kg Calamari; 500.0ml Milk; 560.0g All purpose flour; 80.0g Corn flour; 5.0g Baking Soda; 5.0g Baking flour; 5.0g Chilli flakes; 20.0g Knorr Professional Fish Stock Powder (6x1.1kg); 2.0l Ice water; 0.0ml Oil for frying; 200.0g Cabbage, red; 200.0g Carrots; 200.0g White cabbage; 100.0g Red onion, julienne; 400.0g Hellmann's Real Mayonnaise (4 x 3.3Kg); 50.0g Mint, fresh, chopped; 50.0g Knorr Lime Seasoning (12x400g); 25.0g Knorr Professional Fish Stock Powder (6x1.1kg)

Preparation

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.

Chilli Lime Calamari Rings with Coleslaw Salad

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.

Ingredients

For the Calamari:

For the Coating Mix:

Coleslaw:

Preparation

For the Calamari:

For the Coating Mix:

Coleslaw:

What you'll get:

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Chilli Lime Calamari Rings with Coleslaw Salad

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.

Ingredients