What’s for dinner? Crispy calamari with plum and chilli salsa
If you're craving a portion of restaurant-quality calamari, chef Zola Nene's six step-method makes for a favourite and filling mid-week meal and it's a lot easier to make at home than you might think!
Serves 4
You’ll need: For the calamari – 600g – 800g calamari rings; juice of ½ a lemon; salt and pepper; 2 eggs, beaten; 2 cups cake flour; 4 Tbsps Zola’s Feasts Flavourbomb Spice Mix (or your favourite spice blend); oil for frying.
For the salsa – 4 plums, diced; 1 small onion, finely chopped; 2 Tbsps chopped fresh coriander; juice of ½ a lemon; salt and pepper to taste.
How to:
Squeeze lemon juice over the calamari and season with salt and pepper.
In a bowl, combine the cake flour, spice mix and ½ tsp salt.
Dip the seasoned calamari into beaten egg, then into the seasoned flour to coat.
Dust off excess flour from calamari, then fry in hot oil for about 2-3 minutes until crispy.
For the salsa, combine all the ingredients in a bowl and stir to combine.
Serve crispy calamari with the salsa and extra lemon wedges to squeeze over.
* Recipe & image by juicydelicious.co.za.
