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:
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Calamari 2.5 kg
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Milk 500 ml
For the Coating Mix:
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All purpose flour 560 g
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Corn flour 80 g
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Baking Soda 5 g
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Baking flour 5 g
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Chilli flakes 5 g
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Ice water 2 l
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Oil for frying
Coleslaw:
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Cabbage, red 200 g
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Carrots 200 g
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White cabbage 200 g
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Red onion, julienne 100 g
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Mint, fresh, chopped 50 g
Preparation
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For the Calamari:
- Slice calamari, bodies sliced into ½ inch rings, tentacles left whole.
- Soak calamari in milk for 6 hours to ensure tenderness.
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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.
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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.
