Salt-and-pepper calamari with sweet chilli sauce

Salt-and-pepper calamari with sweet chilli sauce

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  • 4
  • Easy
  • Dairy free Pescatarian


  • 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

Cooking Instructions

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.

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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