Recipe: Tempura calamari with feta dip

Ingredients

Calamari
500ml (2 cups) sunflower oil, to deep-fry
1 large Egg
250ml (1 cup) sparkling water
110g (1 cup) SPAR Cake Wheat Flour + extra, to dust
Pinch baking powder
2,5ml (½ tsp) salt
800g calamari rings, defrosted

Feta dip
200g double cream plain yoghurt
50g feta cheese
10ml (2 tsp) Dijon mustard
Zest and juice of 1 lemon
1 garlic clove, peeled and finely chopped
Freshly ground black pepper, to taste
2 quartered lemons, to squeeze

Method

1. Preheat the sunflower oil in a deep fat fryer or medium-sized, deep saucepan to 180˚C.

2. Whisk the egg and sparkling water together in a bowl until well combined.

3. Combine the flour, baking powder and salt in a large bowl. Gently whisk in the egg mixture until it forms a smooth batter.

4. 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.

5. 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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