|Recipe by:||Maranda Engelbrecht|
|Prep time:||5 minutes|
Heat a large pan over a high heat.
Pat dry the calamari with a cloth, season generously with salt and pepper, and dust with rice flour.
Add the butter and a drizzle of oil to the pan, and allow to heat until the butter starts to bubble.
Add the calamari and stir-fry for 3 to 5 minutes. Be careful not to overcook.
Remove from the heat, sprinkle with the chopped mint and drizzle with lime juice.
Serve immediately with shoestring potatoes or potato crisps
Per serving: 1733.3kJ, 30.9g protein, 31g fat, 2.6g carbs
Wine: Morgenhof Chenin Blanc 2006Back