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Toss the calamari together with the garlic, ginger, lemon grass, ½ lime juice, vinegar, sugar and olive oil and allow to sit for ½ an hour.
Remove from the marinade and dust in the rice flour before barbequing until curled and crisp.
Serve with a salad of Watercress tossed with vine ripened tomatoes extra virgin olive oil and the juice of ½ a lime.
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