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.

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.
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.