Salt and pepper calamari with Sweet Chilli Sauce
May 16th 2012, 09:30
Keep any left-over sweet chilli sauce in the fridge to serve with grilled chicken or fish.
SALT AND PEPPER CALAMARI
1/4 cup (60ml) cornflour
1/4 cup (60ml) cake flour
1/2 tsp (3ml) turmeric
500g calamari tubes, cleaned and sliced into rings
Canola oil for deep frying
1 Tbsp (15ml) sea salt
1 tsp (5ml) mixed peppercorns (black, white and/or rose)
Mix dry ingredients together in a bowl.
Toss calamari into flour mixture until well coated.
Heat oil 4cm deep in a saucepan and fry calamari in batches, for around 60 to 90 seconds, until crispy.
Drain on kitchen towel.
Grind salt and pepper in a mortar and sprinkle over the hot calamari.
SWEET CHILLI SAUCE (makes about 350ml)
2 cups (500ml) sugar
3 Tbsp (45ml) grated fresh ginger
1 cup (250ml) tomato juice
1 cup (250ml) white wine vinegar
2 to 4 red chillies, chopped
Splash of fish sauce, optional
Place all the ingredients in a pot.
Stir until sugar has dissolved, bring to the boil, lower the temperature and simmer for about 7 minutes or until slightly thickened.
TO DRINK: Two Oceans Pinot Grigio (slightly chilled) or Two Oceans Pinot Noir
For more delicious seafood recipes paired with Two Oceans wines, visit www.twooceanswines.co.za or www.facebook.com/twooceanswines.
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