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#WFD – Garlic and Herb Crumbed Calamari

The key to calamari is to make sure that it is not overcooked to prevent it from tasting like rubber.

POLOKWANE – Calamari is the kind of seafood that one either loves or dislikes.

The key to calamari is to make sure that it is not overcooked to prevent it from tasting like rubber.

This quick recipe is perfect for a quick dinner or a light snack and is delicious when served with tartare or sweet chilli sauce or mayo.

Ingredients

  1. 400g calamari rings
  2. 90ml cake flour
  3. 1 x KNORR Garlic & Herb Potato Bake
  4. 2 x eggs, lightly beaten
  5. 1 x tbsp oil (for frying)
  6. 1 x cup sweet chilli sauce (to serve)

Method

  1. Heat oil in a deep frying pan or pot.
  2. In a bowl mix together the cake flour and Knorr Fresh Ideas Garlic & Herb Potato Bake.
  3. Dip calamari rings into the egg first and then into the flour mixture.
  4. Lightly fry the calamari until the crumbing is lightly golden brown.
  5. Remove calamari from oil and allow to drain on paper towel.
  6. Serve as a party snack with lemon wedges and a small bowl of sweet chilli sauce for dipping.

raeesak@nmgroup.co.za

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Raeesa Sempe

Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard

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