Make a batter using the tapioca flour, sparkling water, cumin and sea
salt (you may add Sichuan Pepper to the batter) The batter should not
be too runny.
Heat the canola oil.
Dip the defrosted calamari rings into the batter and when the oil has
reached boiling point, gently drop the rings into it, a few at a time -
be careful as the oil splatters.
Fry the rings for about 20 to 30 seconds - until the batter has become golden.
Take out and lay onto paper toweling.
Set the calamari rings aside.
Drizzle some parmesan olive oil or any other oil of your choice into a pan.
Sprinkle some Sichuan pepper over the pear slices and fry them in the
oil for a few seconds on each side, until they have browned, but are
Assemble the salad by layering the salad leaves, cooked pear, raw pear, chives, tomatoes, avo and almonds.
Dress with a little lemon juice and herbal salt if you like.
Dip the calamari rings in the batter again and quickly fry in the
canola oil for a few seconds so that the batter becomes extra crispy.
Top the salad with the crispy calamari rings.
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