Cafe Escala head chef Sanju Singh's Salt and Pepper Calamari with Watermelon and Mint Salad

TASTY COMBINATION: Salt and Pepper Calamari. Picture: LOUIS DALKIN

TASTY COMBINATION: Salt and Pepper Calamari. Picture: LOUIS DALKIN

Salt and Pepper Calamari with Watermelon and Mint Salad (Serves 4)

4 calamari tubes

½ seedless watermelon

1 bunch mint

20ml balsamic glaze

500g cornflour

20g Chinese 5 Spice Mix

2 limes

Sea salt and pepper to taste

Cracked pepper to taste

Canola oil for deep frying

Method

Clean and prepare calamari tubes into pineapple cut; then portion each tube into eight triangles.

Cut watermelon into 3mm cubes and chop mint, combine mint and watermelon.

Combine cornflour and Chinese 5 Spice, mix together for dusting the calamari.

Dust calamari triangles with cornflour mix.

Deep fry calamari triangles and drain them on paper towel. Dust with salt and pepper to taste.

Place watermelon and mint salad in the centre of the plate and carefully place deep fried calamari on top.

Drizzle with balsamic glaze and serve with half a lime.

Garnish with mint sprig.

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