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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.

Chilli Lime Calamari Rings with Coleslaw Salad
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For the Calamari:

For the Batter:

Coleslaw:

Preparation

  1. For the 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 rings with Knorr Coating Mix - spice marinade (100g) for 20 minutes in a refrigerator.

  2. For the Batter:

    • Make the batter by mixing Knorr Coating Mix – Coating Base powder (60g) and wheat flour together and sieved twice to a Tray.
    • Mix the sieved flour with iced water gradually and prepare a smooth thick batter.
    • Dip the marinated Calamari rings in the batter and deep Fry at 180°C until golden brown.

  3. Coleslaw:

    • Combine shredded carrots and cabbage with Hellmann's Classic Mayonnaise also add freshly chopped mint and a little Knorr Lime Seasoning.
    • Once calamari is fried sprinkle and season with Knorr Aromat Seasoning and Knorr Lime Seasoning.