Salt and Pepper Calamari Recipe

Ingredients : Serves 4

500 g

1 clove

50 g

2 tablespoon

5 g

2.5 g

7.5 g

2.5 g

45 g

15 g

60 ml

125 g

125 ml

Calamari (cleaned)

Small onion, cut into little pieces

Garlic, crushed

Coriander (cilantro) leaves or fresh parsley (chopped)

Oil (for deep frying)

Sugar

Salt

Ground white pepper

Five spice powder

Self rising flour

Cornstarch

Custard powder or 1 egg

Cold water

Rice vermicelli (cellophane) noodles

Dry sherry (optional)

Method :

Angle cut calamari into square pieces, open up with knife, and score each piece with a cress-cross pattern. Dry calamari pieces.
Make smooth batter of flour, cornstarch, and custard powder (used to provide color) with water. If using egg for color, add a little more flour, as mixture should not be too liquid.
Mix batter with calamari and cover for a few minutes. Heat oil in wok or frying pan until hot, add calamari and cook for about 3 minutes then remove calamari and drain away almost all oil.
In the remaining oil, saut� onion and garlic until just tender. Stir in parsley or coriander leaves and cook for 30 seconds.
Return calamari to pan and sprinkle with a mixture of sugar, salt, pepper and five spice powder. Gently stir to combine.
Toss vermicelli into hot oil for near instant crispy noodles and arrange them in a serving platter.
Place calamari on top, sprinkle with a few drops of sherry (optional) and garnish with parsley or coriander (cilantro) sprigs.