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  • James Knight-Pacheco

LIME & YOGHURT CALAMARI

Updated: Apr 22


This recipe is super easy!

You just need a have a little bit of patience - 12 hours to be exact, but the end result is well worth it.

This has always been a crowd pleaser in any restaurant or bar, as the dish just makes you want to drink more - another cheeky restaurant secret- shhhhh.

The cool thing is, if you don't like squid, you can always substitute the squid with vegetables like asparagus, baby marrows, baby carrots or whatever you like really👌


INGREDIENTS

200G SQUID – CUT INTO RINGS

200G PLAIN YOGHURT

3 WHOLE LIMES – JUICED – KEEP THE SKIN FOR DRYING

1G SMOKED PAPRIKA

1G CUMIN POWDER

20G APPLE CIDER VINEGAR

5G ENGLISH MUSTARD

30G CORNFLOUR

200G TEMPURA FLOUR

100G PLAIN FLOUR

1G BAKING SODA

5G SEA SALT

CORN OIL – FOR DEEP FRYING

……………………………………………………..

1. Mix together in a bowl the yoghurt, mustard, vinegar, salt, smoked paprika, cumin powder, lime juice.

2. Place the squid into the yoghurt, mix well, cover and leave in the fridge overnight. This will help with 2 things, make the squid juicy and soft, seal in the flavours.

3. Take the squid out of the chiller, keep to one side for later use.

4. In a separate bowl, mix the 3 flours, as well as the baking soda.

5. This is the messy part, take the squid- shaking off the excess yoghurt and place it into the bowl, and mix really well. Keep in the flour for 10 minutes, as this helps to dry out the squid and it also helps to separate it.

6. To cook, simply deep fry, you want to make sure the oil is not too hot, so the ideal temperature is 175-185 degrees C.

7. The oil will cool down when the squid is placed in the oil, so don’t go crazy, place 5 pieces at a time, cook until golden brown and super crunchy – yes you can try a cheeky one!

8. When the calamari have all been cooked, simply season with sea salt, and a good squeeze of fresh lime – you can thank me later.👍👍👍👍👍


















Deeeelicious - JKP

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