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Salt-and-pepper calamari with sweet chilli sauce

Serves 4

Difficulty Easy

Ingredients

2 cups canola oil
2 chopped red chillies
1 cup white-wine vinegar
4 x 150 g calamari steaks
Selfraising flour
Sea salt and ground black pepper
Egg
Green leaves

Method

Place a saucepan over a high heat and add canola oil.

To make the sweet chilli sauce, add chopped red chillies to a small saucepan with white-wine vinegar and reduce to half.

Score calamari steaks in a crisscross pattern and slice into 2 cm strips.

Season self-raising flour with sea salt and ground black pepper, dip the calamari into a bowl of beaten egg and coat in the flour.

Add to the hot oil and deep-fry until golden. Remove and drain on kitchen towel.

Serve with green leaves and the homemade sweet-chilli sauce and a bowl of shoestring potatoes or potato crisps.

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Roast honey-and-orange yellowtail with ginger spring onions

Toasted linguine with tomato, chorizo and mussels

Alaskan salmon and soya

Snoek and trout chowder

Fire-and-ice oysters

Salt-and-pepper calamari with sweet chilli sauce

Salt-and-pepper calamari with sweet chilli sauce

Ingredients

Method