Peppered calamari with sweet chilli sauce pairs well with Constantia Glen Three 2008, with flavours from chocolate to spicy herbs to complement every facet.
Peppered calamari with sweet chilli sauce
Ingredients
- 1kg Falklands calamari tubes
- 20ml (4 tsp) olive/avocado oil
- 10ml (2 tsp) ground white pepper
- pinch of sea salt
- 10ml (2 tsp) cayenne pepper
- 5ml (1 tsp) dried chilli flakes
- 5ml (1 tsp) garlic powder
- juice of 1 lime
- 5ml (1 tsp) fish sauce
- fresh coriander, chopped, to serve
- cooked chips or potato wedges, to serve
- sweet chilli sauce, to serve
Instructions
1
Wash the calamari and dry very well. Place in a mixing bowl, drizzle with the oil and toss to coat well.
2
Mix the dry spices together in a small bowl and sprinkle over the oiled calamari. Toss to coat well and leave to marinate for about 20 minutes.
3
Lightly brush a frying pan with oil and fry the calamari until lightly golden, about 2 minutes on each side.
4
Transfer the calamari to a serving plate and drizzle with the lime juice and fish sauce. Garnish with the coriander and serve with hot chips and sweet chilli sauce.
More From FHE:
16 - 18 June 2017 -- Celebrate the June long weekend…
Win the ultimate Constantia getaway valued at R11 200
Seasonal fruit and vegetable chart for South Africa
The best collection of pudding recipes
15+ desserts you have to make this Valentine’s Day
January 2017 Food and Wine Pairing
Valentine’s Day date ideas for foodies
CAPE TOWN, every Friday, #FridayFIVE@5 at Constantia Glen