Ingredients
Method
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Corn flour 100.0 g
-
Boiling water 300.0 ml
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Egg whites 2.0 x
-
Whole Baby Squid, cleaned, sliced 20.0 x
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Kale, fried 300.0 g
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Mixed chillies, sliced and fried 120.0 g
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Lemon 400.0 g
Preparation
-
Method
- In a bowl mix the KNORR Potato Flakes GF, corn flour and boiling water together. Allow to cool.
- Whisk in the egg whites. Use chilled water to thin mix if needed.
- Coat the Squid with the batter and then gently place in deep fryer too cook until golden brown.
- In a bowl mix the HELLMANN'S Real Mayonnaise with the KNORR Thai Sweet Chilli Sauce GF (portion into ramekins).
- To assemble, arrange the squid, kale and chilli on plate.
- Finish with lemon and a portion of sauce on the side.
