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Squid tastes best when cooked without too much pomp and ceremony. This simple method allows you to enjoy it at its best.


  • Rocket leaves

  • Toasted cashew nuts

  • Toasted sesame seeds

  • 6 squid cleaned and cut into rings

  • Flour mixed with a pinch of cornstarch and turmeric for dusting the squid

  • Course pepper

  • Lemon wedges

  • For the dressing

  • 125ml soy sauce

  • 30ml white wine

  • ¼ mango, in small dice

  • ¼ cucumber, peeled and diced

  • ¼ bunch chives, finely slice

  • ¼ bunch mint, chopped

  • ¼ bunch coriander, chopped


  • 1.

    Mix all the above ingredients together Dust the calamari rings in the flour mix, place into a hot deep fat fryer (200’c) until golden, remove place onto a draining cloth. Mix the remaining ingredients together, place the crisp calamari on top and serve the dipping sauce on the side along with a wedge of lemon.

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