Description
Calamari rings come to life with the addition of five spice flavour and you can serve with the dipping sauce for that extra zing.
Recipe by Annabelle White
Photography by Kieran Scott
Cooking Method
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 Ringsto 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