Tempura calamari with feta dip

PAIR WITH Olive Brook Sauvignon Blanc Sur Lie 2012; the acidic freshness of the wine combines well with the crunchy texture of the calamari and the creaminess of the sauce

Print Recipe

Tempura calamari with feta dip

Serves: 4
Cooking Time: 20 mins

Ingredients

  • THE FLAVOUR COMBINATIONS CALAMARI

  • 500ml (2 cups) SPAR Sunflower
  • Oil, to deep-fry
  • 1 SPAR Large Egg
  • 250ml (1 cup) SPAR Sparkling Water
  • 110g (1 cup) SPAR Cake Wheat Flour + extra, to dust
  • pinch baking powder
  • 2,5ml (½ tsp) salt
  • 800g SPAR Calamari Rings, defrosted

  • FETA DIP

  • 200g SPAR Double Cream
  • Plain Yoghurt
  • 50g SPAR Feta Cheese
  • 10ml (2 tsp) SPAR Dijon Mustard
  • zest and juice of 1 lemon
  • 1 SPAR Freshline Garlic Clove, peeled and finely chopped
  • freshly ground black pepper,
  • to taste
  • 2 quartered lemons, to squeeze

Instructions

1

Preheat the sunflower oil in a deep fat fryer or medium-sized, deep saucepan to 180˚C.

2

Whisk the egg and sparkling water together in a bowl until well combined.

3

Combine the flour, baking powder and salt in a large bowl. Gently whisk in the egg mixture until it forms a smooth batter.

4

Pat the calamari rings dry with paper towel. Dip the calamari rings in the batter until well coated. Deep-fry in batches, 3 – 4 minutes or until golden brown and crispy. Remove from oil with a slotted spoon and drain the calamari on paper towel. Repeat these steps with the remaining ingredients.

5

For the dip, combine the yoghurt, feta and Dijon mustard, lemon zest and juice and garlic clove in the bowl of a food processor. Blitz until smooth. Season to taste. Serve the tempura-fried calamari with the feta dip and lemon wedges for squeezing.

Win a R1,000 SPAR voucher!

Tell us which SPAR ingredient you love to cook with the most from this recipe and you will be entered into a draw to win a R1,000 SPAR voucher.

Enter here

More From FHE:

Sponsored by SPAR
December 14, 2016 By
Send this to a friend