crispy calamari with sweet chilli
ingredients
9
count
nutrition
493
calories
total time
20
mins
serves
4
servings
method
ingredients
ingredients
- 400g whole, cleaned squid, cut into tubes
- 100g plain flour
- Pinch white pepper
- 2 eggs, lightly whisked
- 3-4 tbsp sunflower oil (or to fill a pan to a depth of 5mm)
- 1 lemon, cut into wedges
- Crème Frâiche Dip
- 3 tbsp Glenisk crème frâiche
- 2 tbsp sweet chilli sauce
method
- Make the dip by mixing together Glenisk crème frâiche and sweet chilli sauce, refrigerate.
- Wash the squid tubes thoroughly and pat them dry with kitchen paper. Slice the tubes into rings.
- Place the flour in a bowl and season with white pepper. Place the eggs in a separate bowl.
- To shallow fry, heat the oil in a heavy based frying pan. In small batches, dip a few squid rings into the egg and coat thoroughly. Next dip them in the flour to coat fully.
- Fry the squid rings until golden on each side (fry in two to three batches, placing the cooked squid on kitchen paper between batches and keep warm).
- Serve immediately with the Glenisk crème frâiche dip and a wedge of lemon.
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