Ocean Basket-Style Calamari, Prawns & 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

Rinse and clean tubes.

Cut into 2 × 2 cm squares.

Soak in milk with a pinch of salt for 20–30 minutes while you prep the rest.

Start the Rice (optional)

Add rice, water and salt (2 cups per cup of rice)

Add butter, turmeric and Very Peri spice

Bring to boil, cover and simmer 15-20 minutes

Make the Lemon Garlic Butter Sauce

Melt butter in a pan over medium heat.

Add garlic, and sauté 30 seconds (do not brown)

Add Very Peri spice and Aromat

Pour in cream and simmer gently 2-3 minutes.

Add lemon juice and parsley.

Set aside and keep warm - This goes over EVERYTHING, even your cereal lol

Prepare the Chips

Soak cut potatoes in cold water for 10-15 minutes; dry well.

Heat oil to 160 °C and fry until soft (about 6 minutes)

Remove and drain on paper towel.

Dust lightly with flour and cornflour.

For the final fry, increase oil to 190°C and fry 2-3 minutes until golden and crisp.

Season immediately with salt or Aromat.

Grill the Seafood

Calamari:

Drain from milk, pat dry, toss with olive oil and salt.

Grill or pan-sear on high heat 1–2 minutes per side until curled and opaque.

Prawns:

Cut along the back to remove the vein (leave shell and tail on).

Add minced garlic and butter, LOTS of it.

Grill 1–2 minutes per side until pink and slightly charred.

Assemble & Serve

Add rice and chips to a large pan or plate.

Top with grilled prawns and calamari.

Drizzle warm lemon garlic butter sauce over the top.

Garnish with parsley and fresh lemon wedges.

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Ocean Basket-Style Calamari, Prawns & Chips