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Salt and Pepper Crispy Calamari with Lemon Herb Rice

Salt and Pepper Crispy Calamari with Lemon Herb Rice

SALT AND PEPPER CRISPY CALAMARI

50g cornflour

10ml milled black pepper

5ml coarse salt

2ml paprika

250g calamari tubes

200g squid heads

50g cake flour

2 egg whites, whisked

oil, for frying


LEMON HERB RICE

20g butter

15ml olive oil

1 onion, diced

1 garlic clove, crushed

15ml lemon zest

5 spring onions, thinly sliced

2 baby fennel bulbs, thinly sliced, optional (exclude for lower LSM category)

210g Tastic Parboiled Rice, cooked according to packet instructions

15ml parsley, chopped

10ml fresh fennel leaves, chopped

salt and milled black pepper


To Serve:

Lemon halves or wedges (show grilled lemon halves for styling purposes)

Mayonnaise

SALT AND PEPPER CRISPY CALAMARI

  1. Place the cornflour into a bowl and stir in the pepper, salt and paprika.
  2. Toss the calamari tubes and squid heads into the cake flour and shake off any excess flour.
  3. Dip the calamari and squid heads into the egg whites and then dip into the cornflour mixture. Shake off any excess flour.
  4. Heat the oil in a deep pan or deep fat fryer and fry the calamari, in batches, for 2 minutes or until golden. Drain on paper towel.
  5. Serve with the lemon herb rice, lemon wedges and mayonnaise.

LEMON HERB RICE

  1. Heat the butter and olive oil in a frying pan and gently fry the onion and garlic and cook for 5 minutes.
  2. Stir in the lemon zest, spring onions, fennel (if using) and cooked Tastic Parboiled Rice. Heat through.
  3. Stir in the parsley and chopped fennel and season with salt and pepper.
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