HOW TO PREPARE
Squid makes a fantastic appetizer. Try sprinkling it with lemon juice, parmesan cheese and finely chopped parsley.
In Spain a similar recipe has the calamari rings covered in a much thicker batter, deep fried and accompanied with lemon juice and garlic mayonaisse.
Serves 6. Cooking time is short.
INGREDIENTS
Rocket leaves
Toasted cashew nuts
Toasted sesame seeds
6 squid cleaned and cut into rings
Flour mixed with a pinch of cornstarch and turmeric for dusting the squid
Course pepper
Lemon wedges
For the dressing
125ml soy sauce
30ml white wine
¼ mango, in small dice
¼ cucumber, peeled and diced
¼ bunch chives, finely slice
¼ bunch mint, chopped
¼ bunch coriander, chopped
Recipe continues
METHOD
Mix all the above ingredients together Dust the calamari rings in the flour mix, place into a hot deep fat fryer (200’c) until golden, remove place onto a draining cloth. Mix the remaining ingredients together, place the crisp calamari on top and serve the dipping sauce on the side along with a wedge of lemon.
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