Caxton magazines staffInspired by ingredients from far-flung places, Sarah Graham relishes the chance to be adventurous in the kitchen. She’s a food blogger (afoodieliveshere.com) and the author of the cookbooks ‘bitten’ and ‘smitten.'(both Struik Lifestyle)
INGREDIENTS
- vegetable oil, for frying
- 500g squid, cut into rings (or use frozen rings)
- ½ cup cake flour
- 4T cornflour
- 1–2t ground cumin
- 1t dried coriander
- ½t dried chilli flakes
- ½t medium-strength
- curry powder
- ½t salt
For the basil and lime mayo:
- 200ml low-fat mayonnaise
- 1 lime, zest and juice
- 2T fresh basil leaves, chopped
METHOD
1. To make the mayo: mix all the ingredients together and chill.
2. To make the calamari: pour 5cm oil into a wok or large saucepan. Place over a medium-high heat.
3. Meanwhile, rinse the calamari rings and pat dry with a kitchen towel. Place them in a large sieve set over a large mixing bowl. Mix the remaining dry ingredients together, sprinkle over the calamari and toss gently, to coat.
4. After 1–2 minutes, check the oil is hot enough by dropping in a calamari ring; it should be golden and crispy in 1 minute.
5. Fry the individual rings one at a time, dropping them into the oil for 2–3 minutes until golden. Remove from the oil with a slotted spoon and set aside on two layers of kitchen paper on a plate.
6. Serve immediately with the basil and lime mayo.
This recipe serves 4–6 as a starter.
