Ingredients

• 800 gms calamari (cut into rings)
• 2 tsps lime rind (finely grated)
• 2 garlic cloves (crushed)
• 1 Tbsp fresh parsley (chopped)
• 1 Tbsp olive oil
• 60 gms butter (melted)
• 60 mls lime juice
• 1 Tbsp Dijon mustard
• 1 Tbsp baby capers (drained)
• 240 gms curly endive

Method

1. In a large bowl, combine calamari, garlic and parsley.
2. Stir to mix thoroughly, cover and refrigerate for 3 hours or over night.
3. Heat oil in a wok.
4. Stir fry calamari in batches, until browned and tender. Do not over cook.
5. Combine butter, lime juice, mustard and capers. Return all calamari to wok and pour over mixture.
6. Stir fry, tossing until sauce boils.
7. Serve calamari over a bed of curly endive.