Chilli Lime Calamari Rings with Coleslaw Salad
Designed for professional chefs, check out this Chilli Lime Calamari Rings with Coleslaw Salad recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Hellman’s Real Mayonnaise, Knorr Lime Seasoning, Knorr Aromat Seasoning.

Ingredients
For the Calamari:
-
Calamari 2.5 kg
-
Milk 500 ml
For the Coating Mix:
-
All purpose flour 560 g
-
Corn flour 80 g
-
Baking soda 5 g
-
Baking flour 5 g
-
Chilli flakes 5 g
-
ice water 2 l
-
Frying oil
Coleslaw:
-
Cabbage, red 200 g
-
Carrots 200 g
-
White Cabbage 200 g
-
Red onion, julienne 100 g
-
Mint, fresh 50 g
Preparation
-
For the Calamari:
- Slice calamari pieces into ½ inch rings, tentacles left whole.
- Soak calamari in milk for 6 hours to ensure tenderness.
-
For the Coating Mix:
- Mix all dry ingredients together.
- Coat marinated calamari in the coating mix and then dip into the iced water for 10 seconds.
- Coat the calamari again in the coating mix. Deep fry in preheated oil of 170°C.
-
Coleslaw:
- Combine shredded carrots and cabbage with yogurt and Hellman’s Real Mayonnaise, add freshly chopped mint and a little Knorr Lime Seasoning.
- Once calamari is fried season with more Knorr Aromat Seasoning and Knorr Lime Seasoning.