CRISPY CALAMARI WITH ASIAN SLAW

Preparation time 20 mins Cooking time 10 mins Serves 6

2 tsp sea-salt flakes

1 tsp Chinese five spice powder ½ tsp freshly ground black pepper 500g calamari tubes, cleaned,

tentacles reserved

Extra virgin olive oil, classic flavour,

for frying, plus extra 1 Tbsp

1 cup tapioca flour or cornflour

cup self-raising flour

80ml water

Sliced long red chilli, to garnish

ASIAN SLAW

2 cups shredded red cabbage 1 cup snow pea sprouts 1 carrot, cut into matchsticks 1 zucchini, shaved into ribbons 2 green shallots, thinly sliced ½ red capsicum, thinly sliced ½ cup of combined coriander

leaves and Thai basil leaves ¼ cup roasted salted peanuts,

roughly chopped

DRESSING

¼ cup sweet chilli sauce 2 Tbsp extra virgin olive oil,

light flavour

Juice of ½ lime

STEP 1 To make dressing, put all ingredients in a jar, secure lid and shake well. Set aside.

STEP 2 To cook calamari, line 2 large oven trays with paper towel. Combine salt, five spice powder and pepper in a small bowl. Set aside.

STEP 3 Slice calamari in half down length of hood, then cut each half crossways into triangular pieces. Cut tentacles in half.

STEP 4 Pour enough oil into a medium saucepan so oil reaches 4cm up the side of the pan. Heat over medium-high until hot (180°C).

STEP 5 Put a third of the tapioca flour into a large bowl and set aside. Combine self-raising flour, water and extra oil in a large bowl until a smooth paste forms, then add calamari and toss to coat. Working in 3 batches, toss a third of the calamari in the tapioca flour.

STEP 6 Cook calamari in the hot oil, adding pieces to pan quickly one by one. Cook for about 3 minutes or until light golden and crispy. Remove from oil and transfer to prepared trays. Sprinkle with a little of the five spice mixture.

STEP 7 Repeat twice more with remaining calamari, tapioca flour and five spice mixture, allowing oil to reheat in between batches if necessary.

STEP 8 Arrange slaw ingredients on a large platter, top with calamari, garnish with chilli. Serve with dressing.

Crispy calamari with Asian slaw