John cooked this one very hot day, the temperature nudging 30°
It was perfect a huge platter of home prepared calamari with a simple but delicious coriander & lime dipping sauce. Fabulous.
Nothing else, except an ice cold róse
INGREDIENTS Serves 4
400g cleaned squid tubes
2 eggs, lightly whisked
2 teaspoons Dijon mustard
50g plain flour
210g fresh breadcrumbs (made from day-old bread)
Salt & freshly ground black pepper
Vegetable oil, to deep-fry
For the lime & coriander dipping sauce
80ml fresh lime juice
80ml peanut oil
2 tablespoon chopped fresh coriander leaves
1 teaspoon finely grated lime rind
Pinch of caster sugar
Salt & freshly ground black pepper
METHOD
First make the dipping sauce, combine the lime juice, peanut oil, coriander, lime rind and sugar in the bowl of a food processor and process until well combined. Taste and season with salt and pepper. Set aside.
Pat squid tubes dry with paper towel. Cut crossways into 1cm-thick rings. Combine eggs and mustard in a bowl. Place flour and breadcrumbs on separate plates. Season flour with salt and pepper. Coat calamari rings in flour and shake off excess. Dip into egg mixture, one at a time, allowing excess to run off. Coat well in breadcrumbs.
Add enough vegetable oil to a large heavy-based saucepan to reach a depth of about 15cm and heat over medium-high heat (to test if oil is ready, a cube of bread turns golden brown in 10 seconds). Cook one-third of the calamari for 1-2 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 2 more batches, reheating oil between batches.
Season with salt.
Serve with the dipping sauce, salad leaves and lime wedges.
Original Recipe Taste Magazine
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