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
Tempura calamari with feta dip
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
- 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
Preheat the sunflower oil in a deep fat fryer or medium-sized, deep saucepan to 180˚C.
Whisk the egg and sparkling water together in a bowl until well combined.
Combine the flour, baking powder and salt in a large bowl. Gently whisk in the egg mixture until it forms a smooth batter.
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.
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.
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