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Coating Calamari:

  • Calamari 2.5 kg
  • Milk 500 ml
  • Flour 1 kg
  • Knorr Coating Mix Spices 100 g

Coleslaw:

  • Carrots julienne 200 g
  • Cabbage, white 200 g
  • Mint, leaves 50 g
  1. 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 Coating Mix Spices for 2 hours’ max.
    • Mix the Knorr Coating Mix with flour.
    • Coat marinated calamari in dry flour and Knorr 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.
  2. Coleslaw:

    • Combine shredded carrots and cabbage with Best Foods Real Mayonnaise, also add freshly chopped mint and a little Knorr Lime Seasoning.
    • Once calamari is fried season with Knorr Lime Seasoning.