Name: Salt and pepper calamari
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 whole medium squid; 1 tablespoon salt; 2 teaspoon chilli flakes; 2 teaspoon peppercorns; 1/4 cup self-raising flour; 1/4 cup rice flour; 750 gram oil, for deep drying; sweet chilli sauce, to serve

Salt and pepper calamari

A classic Aussie starter, this light and crispy golden calamari is the perfect finger food to pass around at a dinner party or serve as a flavour-packed appetiser.

Serves 4

Prep

20M

Cook

10M

Total

30M

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Ingredients

1 whole medium squid

1 tablespoon salt

2 teaspoon chilli flakes

2 teaspoon peppercorns

1/4 cup self-raising flour

1/4 cup rice flour

750 gram oil, for deep drying

sweet chilli sauce, to serve

Method

1.Prepare calamari: Separate tentacles from squid hood, pulling and twisting apart with your hands. Cut off eyes and innards. Reserve tentacles. Remove clear pointed quill from centre of hood. Peel off the coloured membrane and wings. Slice hoods into 1cm thick rings and cut each bunch of tentacles in half.

2.To make spice mixture: In a food processor, combine salt, chilli flakes and peppercorns. Process until finely ground. Mix half with combined flours. Toss squid in flour mixture.

3.Heat oil in a deep fryer or large saucepan to 190°C. Cook squid in 2 batches, 2-3 minutes each, until just golden. Drain on paper towel. Serve hot with sweet chilli sauce, if desired.

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Ingredients

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