🍽️ Crispy Calamari Rings with Chili Fennel Salad

Name: Crispy Calamari Rings with Chili Fennel Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g squid ring; lime juice; salt; pepper (from the mill); 100 g rice flour; vegetable oil; 2 bulbs fennel; 1 red chili pepper; light soy sauce; 2 handfuls Thai basil

342 kcal · 30 min · 4 servings

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Ingredients

600 g squid ring
lime juice
salt
pepper (from the mill)
100 g rice flour
vegetable oil
2 bulbs fennel
1 red chili pepper
light soy sauce
2 handfuls Thai basil

Instructions

1. Rinse the squid rings under cold water and pat them completely dry with a kitchen towel.
2. Drizzle the rings with lime juice, season with salt and pepper, and then mix them with the flour.
3. Shake off any excess flour from the rings.
4. Fry the squid rings in batches in hot oil for 2 to 3 minutes until golden brown.
5. Let the fried rings drain on kitchen paper.
6. Keep the rings warm in the oven at 80 degrees Celsius if needed.
7. Wash the fennel, halve it, and cut out the hard core.
8. Slice the fennel halves into thin slices and set aside the green fennel fronds for garnish.
9. Wash the chili pepper, remove the stem, and slice the pepper into rings.
10. Fry the fennel and chili rings together in 2 to 3 tablespoons of hot oil in a pan for about 5 minutes until lightly golden brown.
11. Season the pan mixture with salt and soy sauce.
12. Rinse the basil, pluck the leaves, and pat them dry.
13. Mix the basil leaves with the squid rings and the fennel-chili vegetable mixture.
14. Serve the dish garnished with the fennel fronds set aside earlier.

Nutrition per serving

kcal: 342
Protein: 29 g · Fett/Fat: 12 g · Carbs: 28 g