1 x 340g Sealord Simply Natural Calamari Rings and Thai Dipping Sauce, thawed
Vegetable oil for frying
1 cup flour
1 tbsp Chinese five spice powder
½ tsp salt
Freshly ground black pepper
1 cup buttermilk
Heat a small amount of olive oil in a large pot.
If you have a temperature guide you want the oil to be 180°C.
Whisk the flour, five spice powder, salt and pepper in large bowl to blend.
Pour buttermilk into another large bowl.
Add Calamari Rings to buttermilk.
Working in batches, remove calamari; dredge in flour mixture.
Shallow fry until just crisp, about 2 minutes.
Using slotted spoon, transfer to paper-towel-lined plate to drain.
Serve warm with sauce.
TIP: To thaw the Calamari, place sealed bag in a sink of water for 10-15 minutes.
To thaw dipping sauce, place packet in cup of hot water