Calamari with Mango, Chilli, Lime and Corriander Salsa

This is a quick supper.. To be honest i had a rubbish day at work and i love this as a quick pick me up. Its fresh, light, zingy and spicy. Give it a go!

3 prepared squid

For The Salsa

1 Mango
1 Lime
1 Chilli
Half Red Pepper
Fresh Corriander
1 small garlic clove

Finely chop the chilli, peel and dice the mango, dice half a red pepper, place in a bowl, squeeze over the lime, add the chopped garlic, a pinch of salt and roughly tear in some corriander to taste. Again put in the fridge until ready to serve.

For the batter

100g corn flour
150g plain flour
Iced soda water (should coat your finger when you mix with the flours)

Mix all the ingredients in a bowl and put it in the fridge to keep cool. The consistency should coat your finger if you dip it in.

Pull out the tenticles of the squid and cut the beak off (just where the tenticles meet the mouth)
Wash the main body making sure the clear cartilage is taken out and trim off the thicker wings from the side.
Cut across the body making 1 cm thick rings.

Heat your deep fat frier to 180 degrees or heat oil in a pan on a moderate/ high heat.

Pat off any excess water from the calamari then drop in th batter. Fry until a light golden brown. Arrange the sala on the plate, pop the calamari on top and dress with the juices that have gathered at the bottom of the salsa.


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