Chilli & Lime Calamari Salad

Ingredients

• Chilli & Lime Dressing

  • 1 tsp Gregg's Chilli & Lime Seasoning
  • 1/2 cup rice bran or light vegetable oil
  • 1/4 cup cider vinegar
  • 1 tsp brown sugar

• Salad

  • mesclun salad mix
  • 1 red capsicum, sliced
  • 1 red onion, finely sliced
  • 1/2 telegraph cucumber, sliced
  • 100g pea shoots
• 300g plain squid rings (thawed if frozen)
• 4 tsp Gregg's Chilli & Lime Seasoning
• 2 Tbsp flour
• 1 egg, beaten

Method

Combine the dressing ingredients in a jug and set aside.

Combine the salad ingredients in a salad bowl and set aside.

Mix Gregg's Chilli & Lime Seasoning with the flour in a shallow dish. Dip the squid rings in beaten egg then in the flour mixture. Heat enough oil in a wok or deep sided pan so the squid rings will deep fry. Cook the squid rings in batches in the hot oil over medium high heat until they are golden brown. Drain on paper towels and allow to cool slightly.

Toss the salad with the dressing and top with the squid rings.