Recipe Ingredient
- Calamari paste
- 500g calamari (squid)
- 1 teaspoon chicken stock powder
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 pinch white pepper powder
- 300g prawns, cleaned
- 1 teaspoon chicken stock powder
- 1 tablespoon tapioca flour
- 500g almond flakes
- oil for frying
Instructions
- Blend the calamari in a food processor to a paste. Season to taste with chicken stock powder, sesame oil, sugar, salt and pepper. Chill until needed.
- Blanch the prawns and shell them but keep the tails intact. Reserve the shells. Coat the prawns with chicken stock powder and tapioca flour. Set aside.
- Divide the calamari paste into 20g portions. Cover the prawns with the paste to form a ball - leave the tails sticking out. Coat with the almond flakes.
- Heat oil in a wok and deep fry the prawns until golden brown. Dish out and drain. Serve with mayonnaise.
