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
For the Calamari:
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Calamari 2.5 kg
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Fresh milk 500.0 ml
![Knorr Professional Crispy Coating Mix [Sri Lanka Only] (6x870G)](/dam/global-ufs/mcos/meps/sri-lanka/calcmenu/products/LK-products/packshots/knorr/knorr-professional-crispy-coating-mix-sri-lanka-only-6x870g/packshot.png/jcr:content/renditions/cq5dam.thumbnail.140.140.jpeg "Knorr Professional Crispy Coating Mix [Sri Lanka Only] (6x870G)")
For the Batter:
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Flour 750.0 g
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Ice water 1.5 l
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Oil for frying
Coleslaw:
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Carrot 200.0 g
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White cabbage, shredded 200.0 g
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Red cabbage, shredded 200.0 g
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Onion, julienne 100.0 g
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Mint, fresh 50.0 g
Preparation
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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.
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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.
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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.
