Add a bit of a kick to calamari with this spicy mix.
Preheat oven to 180 degrees Celsius. Peel the papery outer layer from the head of garlic. Leave the cloves connected and intact. Trim about 2-3cm off the top of the garlic to reveal the tops of the garlic cloves. Drizzle a little olive oil over the cloves of garlic and wrap in a piece of alfoil. Place into a preheated oven and bake for 35-40 minutes until the garlic is tender and soft. Remove and cool completely.
Gently squeeze half of the head of roasted garlic into a food processor. Add the Cardini’s Caesar Dressing, coriander, sour cream and lemon juice. Process the mixture for a minute or two until smooth and creamy. Pour into a serving bowl and chill in the fridge.
Meanwhile cut the squid hoods into 1cm thick rings and pat with paper towel to remove any excess liquid.
Place the vegetable oil into a deep sided saucepan and heat the oil to 170-180 degrees Celsius. A candy thermometer will help keep tabs on the oil temperature.
Into a large bowl sift the cornflour, plain flour and baking powder. Add in the egg, soda water and Cholula Hot Sauce and gently mix together to roughly combine the batter. Don’t worry about a few lumps remaining as it is important not to overwork the batter. Add the ice cubes to the batter to keep it chilled.
Once the oil has reached the desired temperature, dip the calamari rings into the tempura batter and carefully place into the hot oil. Cook the calamari for about 2 minutes or until golden brown. Remove the calamari pieces from the oil and drain on a piece of paper towel. Sprinkle with a little salt.
Cook the calamari in batches of 6-8 pieces so the pan is not overcrowded. Always let the oil reheat to the desired temperature before cooking the next batch.
Serve the calamari rings immediately with the Roasted Garlic & Coriander Dipping sauce and wedges of lemon.
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