Try this delicious combination of crunchy calamari with zesty dip for the perfect weekend feast.
- To make the dipping sauce, combine the lime juice, peanut oil, coriander, lime rind and sugar in the bowl of a food processor and process until well combined. Taste and season with salt and pepper. Set aside.
- Pat squid tubes dry with paper towel. Cut crossways into 1cm-thick rings. Combine eggs and mustard in a bowl. Place flour and breadcrumbs on separate plates. Season flour with salt and pepper. Coat calamari rings in flour and shake off excess. Dip into egg mixture, one at a time, allowing excess to run off. Coat well in breadcrumbs.
- Add enough vegetable oil to a large heavy-based saucepan to reach a depth of about 15cm and heat over medium-high heat (to test if oil is ready, a cube of bread turns golden brown in 10 seconds). Cook one-third of the calamari for 1-2 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 2 more batches, reheating oil between batches. Season with salt.
- Serve with dipping sauce, salad leaves and lime wedges.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set