Recipes CRISPY PIRI PIRI CALAMARI
CRISPY PIRI PIRI CALAMARI
Give your seafood menu a super spicy upgrade! Made with a dash of our Mozambiquan-style Piri Piri Chilli seasoning, this Crispy Calamari dish takes an all-time favourite to a whole new level.
- WHAT YOU WILL NEED -
- FOR THE CALAMARI
- FOR THE AIOLI
- 125g cornstarch
- 1 large / 2 small cloves garlic
- 125g flour
- 2 tsp Cape Herb & Spice PIRI PIRI CHILLI
- ± 2 Tbsp Cape Herb & Spice PIRI PIRI CHILLI
- 6 Tbsp mayonnaise
- ± 600g calamari / squid - heads and tubes, cleaned
- 1 Tbsp fresh lemon juice
- ½ cup / handful fresh basil leaves
- Lemon wedges, for serving
- Neutral oil, for frying
- METHOD -
For the aioli:
Combine the garlic and Cape Herb & Spice Piri-Piri Seasoning in a mortar and pestle and smash the garlic and spice into a paste.
Add the mayonnaise and lemon juice and mix to combine and set aside in the fridge until serving.
Then, in a large bowl combine the cornstarch, flour and Cape Herb & Spice Piri-Piri Seasoning. Add the squid and toss to coat well.
In a large wide pan, heat a few cm of neutral oil to 180˚C. Drop the basil into the oil and fry for a few seconds until crisp.
Drain on paper towel.
NB: Basil leaves contain a lot of moisture - the oil will splutter so be very careful and stand back.
Add the coated squid in batches and fry, moving around the pan as needed, for about 1 to 3 minutes until crisp and golden.
Then drain this on a paper towel.
Plate the crispy calamari onto a platter and scatter with the fried basil leaves.
Serve with aioli on the side for generous dipping and plenty of lemon wedges.
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/
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