Oven Baked Kingklip
2021-03-05
Sweet, tangy and spicy baked kingklip is the perfect, easy sheet pan dinner reci...
Pink Salt & Pepper Squid with Lime Sweet Chilli Sauce
Prep 15 mins
Cooking 20 mins
Serves 2 - 4
Salt and pepper squid is a classic that never gets old. Pipingly hot, butter-soft calamari in a salt and pepper coating – what’s not to love? A cheeky lime and coriander sweet chilli sauce gives it extra va-va-voom!
What you will need
- FOR THE LIME SWEET CHILLI SAUCE
- FOR THE SALT & PEPPER SQUID
- Third of a cup of white sugar
- 500g calamari tubes and tentacles
- Two-thirds of a cup water
- ¼ cup plain flour
- 2 red chillies, deseeded and finely sliced
- ¼ cup cornflour
- Pinch of salt
- 2 tsp ground Natural Herbs & Spices Himalayan Pink Salt
- Juice of two limes
- 2 tsp ground Natural Herbs & Spices Black Peppercorns
- Zest of one lime, grated or cut into very thin strips
- Vegetable oil, for frying
- Large handful of coriander, finely chopped
Method
To make the lime sweet chilli sauce: Place the sugar, water, salt and chilli in a small saucepan. Boil until liquid is reduced by a third. Remove from the heat. Add the lime zest and lime juice. Cool to room temperature and add the chopped coriander.
To make the salt and pepper squid: mix the flour, cornflour, Natural Herbs & Spices Salt and Pepper on a large plate. Slice the calamari tubes into rings or strips. Dredge calamari and tentacles in seasoned flour and shake off excess. Heat 7cm of oil in a saucepan. Fry calamari in batches until they just start turning golden – if you fry them too long they will be tough. Remove with a slotted spoon and drain on kitchen towel. Serve right away with dipping sauce. This will serve four people as a snack or two as a meal.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
