The Beach Hut’s calamari

Calamari is a great dish that works well as a starter. At The Beach Hut, it is cooked in a semolina crust with sweet, tamarind dipping sauce. Previously we served it with garlic aioli so we’re giving you the best of both worlds and letting you in on the recipes of both sauces so you can choose your favourite…or have both!

calamari

(Pictured with garlic aioli)

Ingredients

Squid
500g of squid no matter what size*.
Semolina flour
Vegetable oil
Salt

Garlic aioli
1 bulb of garlic
400ml pomace olive oil
2 egg yolks (40ml pasteurised egg yolk)
Pinch of salt

Tamarind dipping sauce
250g palm sugar
50ml water
1tsp tamarind
Pinch of chili flakes
3 limes
2tsp fish sauce

Method

Squid
– Heat the vegetable oil in a pan or deep fryer.
– Prepare your squid by removing the body and tentacles and clean thoroughly. The tentacles can be used, just make sure you remove the beak that can sometimes be well hidden. Alternatively use pre-prepared squid which you can get from any fish mongers.
– Cut the squid to the desired size and dust generously in semolina flour.
– Fry until the semolina flour has turned golden brown. It should take between 60 seconds to 2 minutes depending on size.
– Remove from fryer and season with salt.

Garlic aioli
– Roughly break up the garlic and put in a saucepan with the oil and gently warm through. This will release the garlic flavour through the oil.
– When the garlic starts to brown, remove from the heat and allow to cool (for about an hour)
– Put the egg yolk into food mixer and mix on full speed, slowly adding the cool oil. This must be done as slowly as possible to prevent the aioli from splitting. Add a splash of water if it starts to get too thick. Then add a pinch of salt to taste.

Tamarind dipping sauce
– Place the palm sugar, water, tamarind and chili flakes into a saucepan and gently simmer.
– The palm sugar will melt down and once completely dissolved remove from the heat and allow to cool.
– Add the juice of 3 limes and season with 2tsp of fish sauce.

*At The Beach Hut we like to use a smaller squid and it makes manageable bite sized pieces. The only difference in size is the time that it takes to cook.

Find our other recipes here.

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