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Ingredientes
- FOR THE CALAMARI
- 500 gm squid tubes, cleaned
- 2 tsp chilli pwdr
- 1 tsp sea salt
- 4 Tbsp. plain flour
- 1 tsp freshly grnd black pepper, (1 to 2)
- 2 Tbsp. extra virgin olive oil
- 1 x red capsicum
- 1 x green capsicum
- 1 x carrot
- 1 Tbsp. sesame seeds
- 1 x Spanish onion selection of fresh salad leaves
- 1/3 bn coriander
- 100 ml Beehive Co honey*
- 50 ml lime juice
- 1 Tbsp. fresh coriander
- 1/2 tsp fish sauce
- 2 x cloves garlic, chopped
Direcciones
- Mix the flour, chilli pwdr, pepper and salt together and set aside.
- Cut the cleaned squid in half so which you now have two flat pcs. Cut each of these into quarters and score the inside of each piece in a criss cross pattern with the point of a sharp knife. Dust each piece in the seasoned chilli flour and then saute/fry in the warm oil in a shallow pan. When cooked and curled, transfer to a plate and keep hot.
- To make the dressing, whisk all ingredients together and set aside.
- Cut the capsicums and carrots into fine strips and mix with the salad leaves and coriander. Add in half the dressing and toss together thoroughly.
- To serve, divide the salad amongst the plates and top with the cooked
- Drizzle a little extra dressing and serve immediately garnished with extra coriander and sesame seeds.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 224g | |
| Calories 563 | |
| Calories from Fat 339 | 60% |
| Total Fat 38.96g | 49% |
| Saturated Fat 5.02g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2666mg | 111% |
| Potassium 854mg | 24% |
| Total Carbs 57.75g | 15% |
| Dietary Fiber 19.2g | 64% |
| Sugars 4.11g | 3% |
| Protein 10.85g | 17% |
