Spice-mixed calamari
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Calamari or squid should be cleaned by removing the purple skin covering it.
- 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
1 SPICE MIX
Combine the ginger, stock powder, salt and five-spice in a small bowl and set aside.
2 CALAMARI
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