Calamari with Chilli and Herbs

Charmaine Lu -
  • 50ml milk
  • 50g seasoned flour
  • 50g cornstarch
  • Oil for deep frying
  • 400g squid rings
  • 2 red chillies, deseeded and sliced
  • 3 sliced spring onions
  • Chopped peanuts
  • ½ bunch coriander, chopped
  • 2 limes, cut into wedges
  • Add the milk to a shallow bowl, mix the flour and cornstarch in another, and heat a ⅓ of a saucepan with oil to sizzling temperature. Tip the squid rings in the milk and then toss to coat in the flour mixture. Fry in the oil in batches until crisp and golden, then drain on kitchen paper and season with salt flakes.
  • Put the calamari in a serving bowl and stir through the chillies, peanuts, spring onions and coriander, and serve with lime wedges. Perfect!
35 mins
2 serving