Name: Spiced coconut calamari with zesty green salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 1 tsp Sichuan peppercorns (see note); 4.80 gm salt; 63.75 gm desiccated coconut; 32.50 gm cornflour; Peanut oil, for shallow-frying; 600g cleaned calamari hoods, cut into 5mm wide rings (see note); Lime wedges, to serve; 500.00 ml beansprouts; 100g snow peas, shredded; 1 long red chilli, seeded, thinly sliced; 3 green onions, thinly sliced diagonally; 250.00 ml mint leaves, torn; 187.50 ml fresh coriander leaves; 42.00 gm lime juice

Spiced coconut calamari with zesty green salad

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Spicy fried calamari with a green salad: a delicious light meal. Perfect as an appetizer or entree.

Ingredients:

1 tsp Sichuan peppercorns (see note)
4.80 gm salt
63.75 gm desiccated coconut
32.50 gm cornflour
Peanut oil, for shallow-frying
600g cleaned calamari hoods, cut into 5mm wide rings (see note)
Lime wedges, to serve
500.00 ml beansprouts
100g snow peas, shredded
1 long red chilli, seeded, thinly sliced
3 green onions, thinly sliced diagonally
250.00 ml mint leaves, torn
187.50 ml fresh coriander leaves
42.00 gm lime juice

Instructions:

Crush Sichuan peppercorns in a mortar and pestle until finely ground, then add salt and combine. Transfer the mixture to a large bowl and mix in coconut and cornflour.
In a large, deep frying pan, heat peanut oil over high heat until it reaches a depth of 5cm. Coat calamari in coconut mixture, then fry in batches for 2 to 3 minutes until cooked through. Place on a paper towel-lined tray.
Prepare a refreshing Zesty Green Salad: Mix all the ingredients in a spacious bowl until well combined. Serve the salad, garnished with calamari and lime wedges on top.

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