Up your midweek meal game with this coconut-crumbed calamari recipe. Served with a simple mango salad, it’s perfect for busy weeknights.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
1/2 cup (35g) panko breadcrumbs
1/2 cup (40g) desiccated coconut
500g Coles Thawed Seafood Arrow Squid Rings
1 large mango, stoned, thinly sliced
350g pkt Coles Kitchen Asian Style Salad Kit
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C and line 2 large baking trays with baking paper. Combine the panko breadcrumbs and coconut in a large bowl. Add the squid and toss to coat.
Step 2
Arrange the squid on 2 lined baking trays. Spray with olive oil spray. Bake for 10 mins. Turn and bake for a further 10 mins or until golden.
Step 3
Combine mango with the salad, noodles and dressing from the salad kit in a large bowl. Season. Top with the calamari and serve immediately.
Boost it: Panko breadcrumbs are made from white bread. Blitz day-old wholemeal bread instead for some wholegrain.
Up your midweek meal game with this coconut-crumbed calamari recipe. Served with a simple mango salad, it’s perfect for busy weeknights.
Method
Step 1
Preheat oven to 200°C and line 2 large baking trays with baking paper. Combine the panko breadcrumbs and coconut in a large bowl. Add the squid and toss to coat.
Step 2
Arrange the squid on 2 lined baking trays. Spray with olive oil spray. Bake for 10 mins. Turn and bake for a further 10 mins or until golden.
Step 3
Combine mango with the salad, noodles and dressing from the salad kit in a large bowl. Season. Top with the calamari and serve immediately.
Boost it: Panko breadcrumbs are made from white bread. Blitz day-old wholemeal bread instead for some wholegrain.
