Salt and Pepper Calamari with Sweet Chilli Sauce

Wondering what to serve with Pinot Grigio? Try this delicious Asian inspired calamari dish, courtesy of Two Oceans Wines.

SALT AND PEPPER CALAMARI

Ingredients

• 1/4 cup (60ml) cornflour
• 1/4 cup (60ml) cake flour
• 1/2 tsp (3ml) turmeric
• 500g calamari tubes, cleaned and sliced into rings
• Canola oil for deep frying
• 1 Tbsp (15ml) sea salt
• 1 tsp (5ml) mixed peppercorns (black, white and/or rose)

Method

1. Mix dry ingredients together in a bowl.
2. Toss calamari into flour mixture until well coated.
3. Heat oil 4cm deep in a saucepan and fry calamari in batches, for around 60 to 90 seconds, until crispy.
4. Drain on kitchen towel.
5. Grind salt and pepper in a mortar and sprinkle over the hot calamari.

SWEET CHILLI SAUCE (makes about 350ml)

Ingredients

• 2 cups (500ml) sugar
• 3 Tbsp (45ml) grated fresh ginger
• 1 cup (250ml) tomato juice
• 1 cup (250ml) white wine vinegar
• 2 to 4 red chillies, chopped
• Splash of fish sauce, optional

Method

1. Place all the ingredients in a pot.
2. Stir until sugar has dissolved, bring to the boil, lower the temperature and simmer for about 7 minutes or until slightly thickened.

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