Chilli & Garlic Calamari

Chilli & Garlic Calamari

INGREDIENTS

• 400g or 3-4 large squid tubes cleaned
• 4g Garlic Chilli Salt, ground
• 100g cornflour
• Sunflower oil for frying
• 1 stalk of spring onion, finely sliced
• 1 lime cut into quarters
• 1 fresh green chilli, finely chopped (optional)

Method

On a chopping board, open (butterfly) the squid by cutting the squid in half on its side. Gently score the inside of the flesh in a criss-cross diamond pattern with a sharp knife. Then depending on size cut tubes into thirds.

Add squid to a bowl and Garlic Chilli Salt and massage into squid. Then dredge in corn flour tossing evenly to coat.

Add oil to deep fryer, or pan and heat to 160°C/ 320°F. Place squid one piece at a time and fry for 3 minutes until lightly brown, do not overcrowd the pan.

Drain oil from squid and serve with a wedge of lime, a sprinkle of spring onions and fresh chilli.