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
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
Preparation
-
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.
-
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.
