Calamari with Ginger Rice
I decided to fry my calamari as they were very tiny and I wanted a nice flavorsome batter to be accompanied by lovely ginger basmati rice.
Calamari with Ginger Rice I decided to fry my calamari as they were very tiny and I wanted a nice flavorsome batter to be accompanied by lovely ginger basmati rice. |
| Servings | Prep Time |
| 2people | 10min |
| Cook Time |
| 10min |
|
|
Ingredients
- 15ml olive oil
- 2teaspoons fresh gingergrated
- 1teaspoon garliccrushed
- 1 red onionpeeled and finely chopped
- 1cup basmati rice
- 3cups cooking oil
- 500gr squid or calamaricleaned
- 1/2cup flour
- 1/2cup cornflour
- 2teaspoons chili flakes
- salt and black pepperto season
- 5ml lemon pepper seasoning
- 1 lemonto use juice
- chivesto garnish
Instructions
- First off, in a medium saucepan heat the olive oil and sauté the ginger, garlic and onion until translucent.Add the rice and stir, cover with water and season with salt. Set to boil and then reduce heat, cover and cook until done.
- Heat the pot of vegetable oil until very hot. While the pot of oil heats up, mix the two flours, chili flakes and salt and pepper. Season to your liking.
- Chuck the calamari in the flour and give it a good mix with your hands to cover the squid. Shake off excess.
- Add about half a hand full of calamari to the hot oil at a time, fry for about 30 seconds to 1 minute, remove with slotted spoon and drain on kitchen towel.
- If your squid is bigger or thicker it might take a little longer to fry, but it should literally only be in and out of the pot.
- Squeeze cooked calamari with fresh lemon, serve with ginger rice and garnish with chopped chives or parsley.