6 pieces gluten free crusted salt and pepper calamari
1 tbsp Kewpie mayo
¼ tsp lime juice
¼ tsp green peppercorns
¼ tsp lime zest
¼ tsp red chilli, diced
¼ tsp mint leaves, sliced
¼ tsp coriander, sliced
½ tsp fried shallots
1 cup slaw (our mix: witlof, daikon, pickled ginger, green mango, sliced red chilli, shallots, carrot, cucumber)
Method
Pre heat fryer
To prepare slaw slice ingredients thinly and place in a bowl.
Combine the mayo, lime juice and green peppercorns and toss with the slaw ingredients until nicely coated.
In a separate bowl combine lime zest, red chilli, mint leaves, coriander and shallots.
In the fryer cook calamari until golden and crispy (it doesn’t take long) then remove from fryer and drain on paper towel.
To serve: place slaw on the base of the burger. Quickly toss calamari in the bowl containing herbs, lime and chilli ensuring the squid pieces are all nicely seasoned. Add to the burger on top of the slaw. Serve immediately for best results
