Official Web of TIVOLI ™ Cookware - TIVOLI Recipes (Salt Pepper Calamari with Lime Aoli)

Salt Pepper Calamari with Lime Aoli

[seafood]

Serves 4

30 Min

Ingredients

Calamari:
700g small calamari hoods, cleaned and cut into 0.5cm thick rings
2 ½ tbsp mixed peppercorns (white and black) 1 ½ tbsp salt
¾ cup ground rice flour
1 eggwhite
oil, for frying

Lime Aoli:
3 egg yolks
1 tbsp Dijon mustard
350ml veg oil
2 cloves of garlic, pureed
50ml lime juice
50ml vinegar
salt
pepper

Method

For Aoli:

Whisk egg yolk with mustard and add oil slowly stirring continuously so it does not split.
Once all of the oil is whisked in, add other ingredients and stir through well and taste.

For Calamari:

Place peppercorns in a small frying pan over medium heat. Cook, gently shaking the pan, for 3 minutes or until aromatic.
Place with salt flakes in a mortar and pestle to grind (the coarses the grind, the hotter the flavor)
Place flour in a bowl. Lightly beat eggwhite until frothy in a separate bowl.
Pour oil to depth of 2 inches into a Dutch oven; heat to 365°.
Dry the calamari rings and Coat them, in batches of 10, in eggwhite. Lightly toss in flour, shaking off excess.
Deep-fry calamari rings for 2 minutes or until light golden. Place on a wire rack over a lined baking tray.
Place calamari on plates. Sprinkle with salt and pepper mixture. Serve immediately with lime mayonnaise and hot chips.