I picked this joint up at masterchef.com PEEP!



Lime dressing – 1 ½ cups rice wine vinegar
135g Jeeny’s palm sugar
2 fresh kaffir lime leaves
1 small red chilli, halved lengthways
2 limes, zest and juice
2 tsp fish sauce

Salad – ½ watermelon flesh, large diced
½ red onion, finely sliced
3 fresh kaffir lime leaves, finely shredded
½ cup coriander, leaves
¼ cup mint leaves, torn
¼ cup basil leaves, torn

Chilli powder – Vegetable oil, to deep-fry
100g plain flour
2 tbs garlic powder
2 tbs onion powder
2 tbs paprika
1 tbs chilli powder
1 tbs freshly ground black pepper
1 tbs sea salt
4 calamari tubes, cleaned


1. Combine the rice wine vinegar, palm sugar, lime leaves and chilli, in a small saucepan, place over a medium-low heat and simmer for 15-20 minutes. Pour into a bowl and place in the fridge to chill. Once chilled strain into a clean bowl and add the lime zest, juice and fish sauce.

2. Combine the watermelon, red onion, lime leaves and herbs in a bowl, using clean hands carefully mix. Set aside in the fridge.

3. Heat the vegetable oil in a wok until hot enough to deep fry. Combine the flour, garlic and onion powders, paprika and chilli powder in a bowl and season with salt and pepper. Prepare the calamari tubes by slitting the tubes along one side to open, flat and scoring in a criss-cross pattern, cut into 4 parts. Coat the calamari in the chilli powder, dust off excess and  deep-fry in batches, for 30-60 seconds, careful not to over cook, drain onto a plate lined with paper towel.

4. Pour the dressing over the prepared salad and carefully mix.

5. Spoon the salad onto a serving plate and top with the calamari to serve.