- 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
| - 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
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