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Chilli Lime Calamari Rings with Coleslaw Salad
Pre-soaking the calamari in milk before cooking is one way to get this delicate squid nice and tender.
Ingredients
Chilli Lime Calamari Rings with Coleslaw Salad
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Rs759593.0
Coating Calamari:
Calamari
/kg
2.5 kg
0%
Milk
/ml
500.0 ml
0%
Knorr Professional Crispy Coating Mix (6X1kg)
/g
150.0 g
0%
Flour
/kg
1.0 kg
0%
Knorr Professional Spicy Marinade (6X900g)
/g
100.0 g
0%
Coleslaw:
Carrots julienne
/g
200.0 g
0%
Cabbage, white
/g
200.0 g
0%
Hellmann’s Real (4x4L)
/g
400.0 g
0%
Mint, leaves
/g
50.0 g
0%
Knorr Professional Lime Seasoning (24x400g)
/g
15.0 g
0%
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Coating Calamari:
-
Calamari 2.5 kg
-
Milk 500.0 ml
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Flour 1.0 kg
Coleslaw:
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Carrots julienne 200.0 g
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Cabbage, white 200.0 g
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Mint, leaves 50.0 g
Preparation
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Coating Calamari:
- Slice calamari, bodies sliced into ½ inch rings, tentacles left whole.
- Soak calamari in milk for 6 hours to ensure tenderness.
- Marinade the calamari in Knorr Professional Spicy Marinade for 2 hours’ max.
- Mix the Knorr Professional Crispy Coating Mix with flour.
- Coat marinated calamari in dry flour and Knorr Professional Crispy Coating Mix and then dip into cold water for 10 seconds.
- Coat the calamari again in the dry flour mix. Deep fry in preheated oil of 170°C.
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Coleslaw:
- Combine shredded carrots and cabbage with Hellmann’s Real Mayonnaise, also add freshly chopped mint and a little Knorr Professional Lime Seasoning.
- Once calamari is fried season with Knorr Professional Lime Seasoning.
