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Crispy Kurma Calamari

Level up this popular entree with the addition of kurma powder and Saucy Wench Garlic & Eschallot Vinaigrette!



2 large Squid Hoods

2 tbsp Kurma Powder or Mild Curry Powder

2 tsp sugar

1 tsp salt, or to taste

Potato Flour

Oil for deep frying

Saucy Wench Garlic & Eschallot Vinaigrette, to serve.


Cut the squid hoods along the side to open them up.

Score a criss cross pattern on the INSIDE of the squid hood.

Marinade in the kurma powder and salt and sugar for about 15 minutes.

Toss in potato flour and then fry in hot oil until crispy and tender.

Serve with Saucy Wench Garlic & Eschallot Vinaigrette. Heaven!

 
 
 

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Unit 10, 28 Dunhill Crescent, Morningside QLD 4170

Open on appointment only (please call beforehand)
 

Please ring the doorbell or call 0410 046 621 if the office is unattended

(we recommend that you make an appointment)

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by Saucy Wench Gourmet Foods

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