Prep Time25 minsCook Time35 minsTotal Time1 hr
Memories of Home, Made at Home
Ocean Basket’s grilled calamari, prawns and chips is a South African classic — buttery, garlicky, and full of nostalgia.
This recipe recreates that same lemon-butter flavour in your kitchen or on the Compact Braai, with tender calamari, juicy prawns and crispy golden chips.
Seafood
600 g calamari tubes baby tubes if possible, otherwise large ones cut into 2 × 2 cm squares
600 g prawnsI used the big tiger prawns cause who likes to peel 50 of them
1.50 cups milkfor soaking calamari
Pinch of salt
Lemon Garlic Butter Sauce
150 g butter
¾ cup cream180 ml
6 cloves garlic, finely chopped
3 tbsp lemon juiceabout 1 large lemon
1 tsp Very Peri Spice from Awesome Spiceor paprika + pinch of chilli + herbs
1 tsp Aromat or fish spiceoptional
2 tbsp fresh parsley, chopped
Chips
56 medium potatoes, cut into 1cm fries
3 tbsp self-raising flour
1 ½ tbsp cornflour(cornstarch)
oil for frying
Salt or Aromat to season
Spicy Rice (Optional Side)
1 ½ cups basmati or long-grain rice
1 tsp turmeric
1 tsp Very Perior mild curry powder
2 tbsp butter or oil
Salt to taste
Extras
2 lemons, cut into wedges
Extra parsley for garnish
Olive oil or spray oil for grilling
Tenderise the Calamari
2Cut into 2 × 2 cm squares.
3Soak in milk with a pinch of salt for 20–30 minutes while you prep the rest.
Start the Rice (optional)
4Add rice, water and salt (2 cups per cup of rice)
5Add butter, turmeric and Very Peri spice
6Bring to boil, cover and simmer 15-20 minutes
Make the Lemon Garlic Butter Sauce
7Melt butter in a pan over medium heat.
8Add garlic, and sauté 30 seconds (do not brown)
9Add Very Peri spice and Aromat
10Pour in cream and simmer gently 2-3 minutes.
11Add lemon juice and parsley.
12Set aside and keep warm - This goes over EVERYTHING, even your cereal lol
Prepare the Chips
13Soak cut potatoes in cold water for 10-15 minutes; dry well.
14Heat oil to 160 °C and fry until soft (about 6 minutes)
15Remove and drain on paper towel.
16Dust lightly with flour and cornflour.
17For the final fry, increase oil to 190°C and fry 2-3 minutes until golden and crisp.
18Season immediately with salt or Aromat.
Grill the Seafood
Calamari:
19Drain from milk, pat dry, toss with olive oil and salt.
20Grill or pan-sear on high heat 1–2 minutes per side until curled and opaque.
Prawns:
21Cut along the back to remove the vein (leave shell and tail on).
22Add minced garlic and butter, LOTS of it.
23Grill 1–2 minutes per side until pink and slightly charred.
Assemble & Serve
24Add rice and chips to a large pan or plate.
25Top with grilled prawns and calamari.
26Drizzle warm lemon garlic butter sauce over the top.
27Garnish with parsley and fresh lemon wedges.
Equipment:
Enjoy!
Ingredients
Seafood
600 g calamari tubes baby tubes if possible, otherwise large ones cut into 2 × 2 cm squares
600 g prawnsI used the big tiger prawns cause who likes to peel 50 of them
1.50 cups milkfor soaking calamari
Pinch of salt
Lemon Garlic Butter Sauce
150 g butter
¾ cup cream180 ml
6 cloves garlic, finely chopped
3 tbsp lemon juiceabout 1 large lemon
1 tsp Very Peri Spice from Awesome Spiceor paprika + pinch of chilli + herbs
1 tsp Aromat or fish spiceoptional
2 tbsp fresh parsley, chopped
Chips
56 medium potatoes, cut into 1cm fries
3 tbsp self-raising flour
1 ½ tbsp cornflour(cornstarch)
oil for frying
Salt or Aromat to season
Spicy Rice (Optional Side)
1 ½ cups basmati or long-grain rice
1 tsp turmeric
1 tsp Very Perior mild curry powder
2 tbsp butter or oil
Salt to taste
Extras
2 lemons, cut into wedges
Extra parsley for garnish
Olive oil or spray oil for grilling
Directions
Tenderise the Calamari
2Cut into 2 × 2 cm squares.
3Soak in milk with a pinch of salt for 20–30 minutes while you prep the rest.
Start the Rice (optional)
4Add rice, water and salt (2 cups per cup of rice)
5Add butter, turmeric and Very Peri spice
6Bring to boil, cover and simmer 15-20 minutes
Make the Lemon Garlic Butter Sauce
7Melt butter in a pan over medium heat.
8Add garlic, and sauté 30 seconds (do not brown)
9Add Very Peri spice and Aromat
10Pour in cream and simmer gently 2-3 minutes.
11Add lemon juice and parsley.
12Set aside and keep warm - This goes over EVERYTHING, even your cereal lol
Prepare the Chips
13Soak cut potatoes in cold water for 10-15 minutes; dry well.
14Heat oil to 160 °C and fry until soft (about 6 minutes)
15Remove and drain on paper towel.
16Dust lightly with flour and cornflour.
17For the final fry, increase oil to 190°C and fry 2-3 minutes until golden and crisp.
18Season immediately with salt or Aromat.
Grill the Seafood
Calamari:
19Drain from milk, pat dry, toss with olive oil and salt.
20Grill or pan-sear on high heat 1–2 minutes per side until curled and opaque.
Prawns:
21Cut along the back to remove the vein (leave shell and tail on).
22Add minced garlic and butter, LOTS of it.
23Grill 1–2 minutes per side until pink and slightly charred.
Assemble & Serve
24Add rice and chips to a large pan or plate.
25Top with grilled prawns and calamari.
26Drizzle warm lemon garlic butter sauce over the top.
27Garnish with parsley and fresh lemon wedges.
Ocean Basket-Style Calamari, Prawns & Chips
