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