2 July 2018

Crispy Calamari


Crispy Calamari | Mango Salsa | Mango Purée | Asian Salad | Coriander Cress | Red Chilli

The Ship Inn recipe with images using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.


Squid Marinade:

To marinate the squid. Chop finely the chilli and coriander, add to the coconut milk and zest of lime.

Add the squid and leave for 1 hour.


Mango Salsa:

Finely dice mango, red onion and finely chop coriander and chilli.


Asian Salad:

On a serrated mandolin do the carrots and courgettes, then thinly slice the onion and red pepper, the add sesame seeds and finely chopped coriander


Mango Purée:

Add all ingredients into a pan, whisk hard, bring to the boil for 1 minute, set into a

Plastic container, then leave for 1 hour, blitz the purée and pass.


Then coat your squid in self raising flour and deep fry.

Plate everything together and garnish with micro coriander cress and a dusting of smoked paprika


  • squid Marinade
  • Coconut Milk (Tin)
  • Red Chilli (1)
  • Coriander (Sprig)
  • Mango Salsa
  • Mango (1)
  • Red Chilli (1)
  • Red Onion (1)
  • Coriander (Sprig)
  • Asian Salad
  • Carrot (1)
  • Red Onion (1)
  • Courgette (1)
  • Red Pepper (1)
  • Sesame Seeds (100g)
  • Bunch Coriander (1)
  • Mango Purée
  • Mango Juice (100g)
  • Sugar (10g)
  • Juice of Lemon (1/2)
  • Agar (1g)