Ingredients
Coating Calamari:
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Calamari 2.5 kg
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Milk 500 ml
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Flour 1 kg
Coleslaw:
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Carrots julienne 200 g
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Cabbage, white 200 g
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Mint, leaves 50 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.
