Tropical Calamari rolls

Clean the squid. Cut the squid body into 2.5cm rings. Chop the tentacles very finely.

In a nonstick pan on medium flame, add 3g butter, 40g onion and saute for 5 minutes until slightly brown. Add garlic and saute for 2 minutes.

Add pepper powder 8g + chopped prawns (except the tails) +chopped tentacles add saute for 2 mins. Add chopped coriander 3tbsp, and switch off the flame. Add 5ml lime juice and salt as per taste.

Stuff the squid ring with this mixture. To the nonstick pan add 20 ml of water and c cover the lid and cook and medium flame for 5 mins. Flip the side and cook for 5 more minutes.

Remove and keep aside.

In another nonstick pan add 1g butter, 2g mustard seeds, let is Crackle. Add tomato puree 40g, grated ginger 3g, salt and stevia as per taste.

Assembly. Place the stuffed squid on a plate. Add a spoonful of tomato Chutney on each squid. Place a pineapple cube, on top of it place prawn tail.

Garnish it with small red onion piece and coriander leaf.