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Salt and pepper calamari salad
Salt and pepper calamari salad
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Prep Time:
30 minutes
Cook Time:
24 minutes
Total Time:
54 minutes
Delight the whole family with a versatile 2-in-1 meal featuring a flavorful salt-and-pepper calamari salad for adults and crispy calamari rings for kids.
Ingredients:
  • 42.90 gm cornflour
  • 4.80 gm sea salt
  • 1 tsp freshly cracked black pepper
  • 1/4 tsp five spice powder
  • 1/2 Lebanese cucumber, half cut into batons, half thinly sliced
  • 1/2 large carrot, cut into batons
  • 400g Chinese cabbage (wombok), core discarded, leaves shredded
  • 42.40 gm Taylor’s mango dressing
  • 500g cleaned fresh calamari tubes
  • Rice bran oil, for shallow frying
  • 1 long red chilli, seeded, finely sliced
  • 62.50 ml fresh coriander sprigs
Instructions:
  • Preheat your oven to 160°C/140°C fan-forced. Mix cornflour with sea salt, pepper, and five spice on a large plate.
  • In a large bowl, combine sliced cucumber, cabbage, and carrot. Drizzle with dressing and season with salt and pepper. Toss well to mix.
  • Halve the calamari lengthwise, then flatten it out. Score the inside flesh in a criss-cross pattern and cut it into 5cm pieces. Pat it dry with paper towel.
  • Heat oil in a large, deep heavy-based frying pan over medium-high heat until hot, ensuring it reaches 5mm up the side of the pan.
  • Gently coat scored calamari in a seasoned cornflour mix, shaking off any extra. Cook calamari in batches for 2 to 3 minutes until golden. Keep warm in the oven on a baking tray.
  • Plate the cabbage mixture evenly. Arrange the salt and pepper calamari on top. Sprinkle with chili and coriander for extra flavor.

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