RECIPE
Serves: 2 portions
To make the Chilli Calamari Salad...
CHILLI DRESSING
INGREDIENTS | QUANTITY |
Lemon Juice | 1 Lemon |
Fish Sauce | 1 tbsp. |
Honey | 2 tbsp. |
Soy Sauce | 2 tsp. |
Sesame oil | 1/2 tsp |
Long Chilli seeded and finely chopped | 1 |
Garlic Clove - minced | 2 cloves |
Black Pepper | to taste |
Sea Salt | to taste |
FRIED CALAMARI
INGREDIENTS | QUANTITY |
Squid tentacles | 500g |
Eggs | 2 |
Plain Flour | 1 cup |
Ground pepper | 1/2 tsp |
Seal Salt | 1/2 tsp |
Vegetable Oil | for frying |
TO SERVE
INGREDIENTS | QUANTITY |
Mixed salad of choise | 100g |
Chopped Parsley | 3 tbsp. |
METHOD
FOR THE FRIED CALAMARI
Lightly score the flesh side of the calamari with a sharp knife then cut to individual strips.
Place the eggs in a dish and whisk. In a seperate dish, mix the flour, sea salt and ground pepper and stir to combine.
Dip the calamari in the egg, remove the excess then toss them in the flour.
Heat the oil in a deep saucepan to 175°C.
Fry the calamari in batches until golden brown on both sides. (approximately one minute each side). Strain from oil and leave on paper towel ready to serve.
FOR THE CHILLI DRESSING
Mix all the ingredients together and drizzle on salad when ready to serve.
