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