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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This dish is fun to make as an appetizer when entertaining friends and family it also tastes wonderful with homemade aioli Ingredients:
700g small calamari hoods, cleaned |
2 1/2 tablespoons mixed dried peppercorns |
1 1/2 tablespoon salt flakes |
3/4 cups ground rice flour |
1 egg white |
canola oil, for deep frying |
hot chips and rocket salad or any other salad to serve |
Directions:
1. Method
2. Cut calamari hoods into 0.5cm-thick rings. Place peppercorns in a small, non-stick frying pan over median heat. Cook, gently shaking the pan for 3 minutes or until aromatic. Place with salt flakes in a motor and pestle or spice grinder and grind (the coarser the grind, the hotter the flavours).
3. Place flour in a bowl. Lightly beat eggwhites until frothy.
4. Preheat oven to 160’C. Pour oil into a wok until a third full. Heat over medium heat until a piece of bread dropped into oil browns in 15 seconds.
5. Coat Calamari rings, batches of 10, in eggwhite. Lightly toss in flour , shaking off excess
6. Deep-frying calamari rings for 1 to 2 minutes or until light golden. Place on a wire rack over a lined baking tray. Keep warm in oven while cooking remaining calamari.
7. Place calamari on plates, sprinkle with salt and pepper mixture.
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