• 1kg calamari, cleaned and scored

  • 1 tsp crushed garlic

  • 2 tbsp grated fresh ginger

  • ½ finely chopped lemon grass

  • 2 tbsp olive oil

  • Juice of one lime

  • Freshly ground pepper

  • 100g rice flour

  • 1 tbsp white balsamic vinegar

  • 2 tbsp caster sugar


  • 1.

    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.

  • 2.

    Remove from the marinade and dust in the rice flour before barbequing until curled and crisp.

  • 3.

    Serve with a salad of Watercress tossed with vine ripened tomatoes extra virgin olive oil and the juice of ½ a lime.


For more information and recipes from this series, click on the following link

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