Spice-mixed calamari

Calamari or squid should be cleaned by removing the purple skin covering it.

Preparation time : 10 min Cooking time : 8 min Servings : 4
  • 15 ml ground ginger
  • 15 ml chicken stock powder
  • 5 ml salt
  • 5 ml five-spice powder
  • 30 ml self-raising flour
  • oil for frying
  • 500 g fresh baby calamari, cleaned and dried
  • 80 ml cornflour
  • 4 spring onions, chopped
  • 2 cloves garlic, chopped
  • 1 red chilli, chopped
  • 7,5 ml cider vinegar


Combine the ginger, stock powder, salt and five-spice in a small bowl and set aside.


In a large mixing bowl, combine the self-raising flour with 15 ml (1 tbsp) oil and 5 ml (1 tsp) water to make a paste. Add the calamari pieces and tentacles and mix to coat well. Sprinkle with cornflour until all the pieces are dry.

3 Heat the rest of the oil in a pot over medium heat and fry the calamari in small batches until it is done, golden and crisp.

4 Remove from the oil and drain on paper towels. In the same pan, with most of the oil drained, add the spring onions, garlic and chilli and stir-fry for 2 minutes or until aromatic.

5 Return the calamari to the pan and add 10 ml (2 tsp) spice mixture and toss well. Add the vinegar, toss and serve immediately