Crispy Calamari

20 mins active prep time, 4 servings

This recipe features high-quality fresh calamari from Richmond Oysters, which when paired with this Asian inspired slaw makes for a delightful mid-week dinner. Fresh slaw is a great alternative to a green salad for a bit of variety. It is also perfect to take for lunch the next day if you have leftovers.

Ingredients (included in delivery)

- 600g calamari rings
- 1 clove garlic, crushed
- 1 lemon, cut into wedges
- 4 potatoes, washed and cut into chips
- ¼ green cabbage, thinly sliced
- 1 carrot, cut into matchsticks
- 1 red onion, thinly sliced
- 100g bean shoots
- 1 cup coriander leaves
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp brown sugar

Ingredients (pantry items)

- olive oil, for frying
- ½ cup cornflour
- ½ tsp chilli powder

What you'll need

Olive oil, cornflour, chilli powder

Instructions

1. Cook chips

Preheat the oven to 200°C. Place the chips on a baking tray. Bake for 25
minutes or until golden.
2. Prepare slaw

To make the Asian slaw, combine the vegetables and coriander in a large bowl.
In a jug, whisk together the remaining ingredients. Toss through the slaw..
3. Prepare calamari

Pat calamari dry with paper towel. In a bowl combine cornflour, crushed garlic,
and chilli powder.
4. Serve

Serve calamari with a side of the slaw and a squeeze of lemon.