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🇿🇦 South AfricaOn The Go

🍔 Epic Crunch Calamari Burger

Epic Crunch calamari dippers, veggie ribbons and pickled red onion on a brioche roll.

MolluscsGlutenEgg

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Calamari Burger

Ingredients

  • •55g (3pcs)
  • •1 Brioche roll
  • •10ml Zesty mayo
  • •2g Pickled red onion
  • •20ml
  • •10g Prepared veggie ribbons
  • •20ml
  • •200g portion

Equipment

  • Flat top grill
  • Large spoon
  • Squeeze bottle
  • Deep fryer
  • Julienne peeler

Method

  1. 1Dust the strips with OB dry mix, then dip into OB Batter mix and finally into OB Crunch.
  2. 2Fry the strips in hot oil (180°C) for approx. 3 minutes.
  3. 3Drain off any excess oil.
  4. 4Toast the bun halves on the grill for 20 seconds, cut side down.
  5. 5Spread the Zesty Mayo on the bottom half of the bun, top with veggie ribbons and strips.
  6. 6Drizzle over the strips and top with pickled red onions.
  7. 7Spread the on the top half of the bun, and place on top of the burger.
  8. 8Place the burger on a large coloured plate on a paper wrapper.
  9. 9Serve with guests' side of choice.

Plating

Large plate. Paper wrapper.

Plate

🥡 Takeaway

📦 Fish & Chips Box & 1x Sauce container