Ingredients

Method

• 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
• Sweet-chilli sauce

Method

Ingredients

Place a saucepan over a high heat and add canola oil.
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 selfraising 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 sweet-chilli sauce and a bowl of shoestring potatoes or potato crisps.