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,
Extra virgin olive oil, classic flavour,
for frying, plus extra 1 Tbsp
1 cup tapioca flour or cornflour
cup self-raising flour
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,
¼ cup sweet chilli sauce 2 Tbsp extra virgin olive oil,
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