Chilli & Garlic Calamari
- 400g or 3-4 large squid tubes cleaned
- 4g Garlic Chilli Salt, ground
- 100g cornflour
- Sunflower oil for frying
- 1 stalk of spring onion, finely sliced
- 1 lime cut into quarters
- 1 fresh green chilli, finely chopped (optional)
On a chopping board, open (butterfly) the squid by cutting the squid in half on its side. Gently score the inside of the flesh in a criss-cross diamond pattern with a sharp knife. Then depending on size cut tubes into thirds.
Add squid to a bowl and Garlic Chilli Salt and massage into squid. Then dredge in corn flour tossing evenly to coat.
Add oil to deep fryer, or pan and heat to 160°C/ 320°F. Place squid one piece at a time and fry for 3 minutes until lightly brown, do not overcrowd the pan.
Drain oil from squid and serve with a wedge of lime, a sprinkle of spring onions and fresh chilli.