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Crispy Seafood Salad

Squid Salad

Crispy Seafood Salad

Recipe by: Chad January  

Serves: 4
Preparation time: 10 minutes
Cooking time:  10 minutes
250g calamari rings and tentacles
1 cup cornflour
1tbs chilli flakes
2tbs chopped coriander
Salt and pepper
Oil for frying
2tbs red wine vinegar
1tsp honey
Drizzle of olive oil
1 cup shredded red cabbage
3 spring onions sliced at a slant
2 cups baby spinach
Zest of 1 lime
2tsp maldon salt
Combine the flour, chilli flakes and coriander into a large bowl. Season with salt and. Toss in the calamari rings and tentacles and coat evenly.
Once the oil is hot, shallow fry in a wok or large frying pan until crispy and golden. Drain on paper towel.
In another bowl, mix together the red wine vinegar, honey and olive oil. Add the red cabbage and spring onions. Mix well and set aside.
Combine the lime zest and salt and set aside.
To assemble:
Lay the baby spinach onto a large platter. Top with the red cabbage mixture. Scatter over the crispy calamari and garnish with lime salt and extra sliced spring onions. Squeeze over the juice of half a lime.

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