Spiced coconut calamari with zesty green salad

Cooking Salads Spiced coconut calamari with zesty green salad

Normally served as starters, spicy fried calamari combined with a green salad makes a delicious light meal.

Lables: Fish free Gluten free Lactose free Milk free Sesame free Wheat free
  1. Place Sichuan peppercorns in a mortar and pestle. Pound until finely crushed. Add salt. Pound until well combined. Place mixture in a large bowl. Stir in coconut and cornflour.
  2. Pour peanut oil into a large, deep frying pan to reach a depth of 5cm. Heat over high heat. Toss calamari in coconut mixture to coat. Cook calamari, in 3 batches, for 2 to 3 minutes or until just cooked through. Transfer to a tray lined with paper towel.
  3. Make Zesty green salad: Combine all ingredients in a large bowl. Toss well. Serve salad topped with calamari and lime wedges.

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1 tsp Sichuan peppercorns
2 tsp salt
3/4 cup desiccated coconut
1/4 cup cornflour
Peanut oil, for shallow-frying
600g cleaned calamari hoods, cut into 5mm wide rings
Lime wedges, to serve
2 cups beansprouts
100g snow peas, shredded
1 long red chilli, seeded, thinly sliced
3 green onions, thinly sliced diagonally
1 cup mint leaves, torn
3/4 cup fresh coriander leaves
2 tbsp lime juice

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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