Salt-and-pepper calamari with sweet chilli sauce

Salt-and-pepper calamari with sweet chilli sauce

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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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Comments

  • default
    June 20, 2016

    Hi Iqbal,

    That’s the method to make the sweet chilli sauce, which you can serve with the calamari once ready.

    Happy cooking!
    The TASTE team.

  • default
    Iqbal
    June 17, 2016

    Where is this used…”Add chopped red chillies to a small saucepan with white-wine vinegar and reduce to half”.