Ingredients
500g Calamari
3/4 cup Potato Starch
1/4 cup Corn Flour
1 tsp Salt
1/4 tsp Paprika
1 Egg white
Method
Clean and cut your calamari and add them to a bowl with a beaten egg white.
In another bowl mix together all the dry ingredients.
Coat the calamari in the flour and put them either on a cooling rack or a tray lined with kitchen towel and put them into the fridge to dry out till you're ready to fry.
Add a good amount of neutral oil to a small wok, a deep frying pan or saucepan and let it heat up. You can test if its ready by lowering a piece of the calamari in, if it bubbles, you're ready.
Try not to overcrowd the pan or they'll stick to each other and the oil temperature will drop and you'll have soggy overcooked calamari.
When I add them to the oil I use a utensil to move them around a bit so they don't touch, it's ok for them to touch once they begin to crisp up though.
They should only take a few minutes to cook, don't worry if they're not overly brown, you'll still have the crunch and you rather that than a rubbery ring!
Serve with a spiked mayo (hot chilli sauce + mayo) and plenty of lemon.
Enjoy x
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