Recipe: Cajun-spiced calamari

This recipe for Cajun-spiced calamari with basil and lime mayonnaise from Sarah Graham’s Food Safari is just one of dozens of fresh and easy recipes in this new magazine, on sale at Food Lover’s Market stores across the country.

Graham says it serves 4-6 as a snack and only takes 5-10 minutes to prepare, and then 10 minutes to cook.

calamari
Cajun-spiced calamari with basil and lime mayonnaise

Cajun-spiced calamari with basil and lime mayonnaise

Ingredients

4 T olive oil for frying
¼ cup plain flour
¼ cup cornflour (maizena)
1 t ground cumin
1 t dried or ground coriander
1 t curry powder
½ t dried chilli flakes
½ t salt
pepper for seasoning
500g calamari, cut into ½cm rings

Basil and lime mayonnaise

6 fresh basil leaves
juice of ½ lime
1 egg yolk
½ cup olive oil
pinch of salt and pepper

Method

Prepare the dressing first. Blend all ingredients for the basil and lime mayonnaise together in a tall jar using a stick blender and adjust to taste. (Tip: if you would like to have a thick consistency to the mayonnaise, then add the oil only after the other ingredients, and dribble it in slowly so that it emulsifies. Otherwise it will have a much thinner consistency.)

Next prepare the calamari. Rinse and pat dry the calamari rings with a kitchen towel or a clean dish cloth.

Place the calamari rings in a large mixing bowl. Pour over the flour and spice mixture and toss gently to coat.

Add the oil to a wok or large saucepan over a high heat.

When the oil is hot, drop in one calamri ring, it should be golden and crispy in 1-2 minutes.

Add individual rings, one at a time, and fry until golden.

Remove using a slotted spoon and set aside to drain on two layers of kitchen paper on a plate.

Serve immediately on a platter with the basil and lime mayonnaise as a dipping sauce.

Sarah Graham book cover

  • Sarah Graham’s Food Safari is  on sale at Food Lover’s Market  stores across the country and retails for R 29.99.

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