CRISPY PIRI PIRI CALAMARI

- 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/