OVERALL time: 20 mins
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.
Choose measurements conversions
Number of servings
ingredients
This Recipe uses:
- Eat.Art Red Hot Chilli Addict
For the Calamari
- 125 g Cornstarch
- 125 g Flour
- 30 ml Piri Piri seasoning from Chilli Addict gift set
- 600 g Calamari
- 7 ml Fresh Bazil leaves
For the Aioli
- 2 Small cloves of garlic
- 100 ml Piri Piri Seasoning from Chilli Addict gift set
- 90 ml Mayonnaise
- 15 ml Lemon Juice
THIS IS WHAT YOU WILL NEED TO DO
PREP TIME: 10 mins | COOKING TIME: 10 mins
For the aioli:
Combine the garlic and Piri-Piri Seasoning from Chilli Addict Gift Set 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 Piri-Piri Seasoning from Chilli Addict Gift Set. 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/
Choose measurements conversions
ingredients
This Recipe uses:
- Eat.Art Red Hot Chilli Addict
For the Calamari
- 125 g Cornstarch
- 125 g Flour
- 30 ml Piri Piri seasoning from Chilli Addict gift set
- 600 g Calamari
- 7 ml Fresh Bazil leaves
For the Aioli
- 2 Small cloves of garlic
- 100 ml Piri Piri Seasoning from Chilli Addict gift set
- 90 ml Mayonnaise
- 15 ml Lemon Juice
Number of servings
THIS IS WHAT YOU WILL NEED TO DO
PREP TIME: 10 mins | COOKING TIME: 10 mins
For the aioli:
Combine the garlic and Piri-Piri Seasoning from Chilli Addict Gift Set 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 Piri-Piri Seasoning from Chilli Addict Gift Set. 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/
