Prepa­ra­tion time 20 mins Cook­ing time 10 mins Serves 6

Better Homes and Gardens (Australia) - - Summer Entertaining -

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


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


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

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