1 large fennel, trimmed, outer layers removed and thinly sliced
2 large carrots, peeled and finely shredded
1/4 cup parsley leaves
1 tablespoon olive oil
1 tablespoon lemon juice
3/4 cup plain flour
2 teaspoons salt
1 teaspoon cracked black pepper
500g fresh calamari tubes
2 cloves garlic, crushed
1 birds eye red chilli, seeds removed, finely chopped
100g Western Star Original Butter, softened
Method
Combine fennel, carrot, parsley, oil and lemon juice to make a salad
Combine flour, salt and pepper in a bowl. Halve the calamari lengthways and score inner flesh in a criss-cross lattice pattern. Cut calamari into 5cm square pieces, and combine with garlic and chilli in a bowl for 5 minutes. Coat calamari squares in seasoned flour
Melt half the butter and oil in a large frypan or wok until sizzling. Add half the calamari and cook over high heat until calamari has turned white and curled. Remove and keep warm
Wipe out pan, before repeating with remaining butter, oil and calamari. Serve immediately with fennel and carrot salad
