Photography: Kieran Scott

By Annabelle White

Serving size: Serves 4
Cuisine type: Chinese
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Seafood, Spicy

This recipe is for calamari with a spicy kick. The exotic spice flavours differentiate this recipe from your standard battered fish and chips.

INGREDIENTS

1 packet of Sealord 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

METHOD

1. Heat a small amount of olive oil in a large pot.

2. If you have a temperature guide you want the oil to be 180 degrees C.

3. Whisk the flour, five spice powder, salt and pepper in large bowl to blend.

4. Pour buttermilk into another large bowl.

5. Add calamari to buttermilk.

6. Working in batches, remove calamari; dredge in flour mixture.

7. Shallow fry until just crisp, about 2 minutes.

8. Using slotted spoon, transfer to paper-towel-lined plate to drain.

9. Serve warm with sauce.