- 3 large calamari hoods (400-500g)
- 1/4 cup rice flour
- 1/4 cup cornflour
- 1 tablespoon salt flakes
- 1 tablespoon cracked black pepper
- Oil for frying
- 1/2 cup ZOOSH Just Got Laid FREE RANGE EGG MAYONNAISE
- 1-2 teaspoons chilli paste
- 1/2 teaspoon smoked paprika
- Grated rind of 1/2 a lemon
- Salad for serving: Coriander leaves, for garnish
| - HALVE the calamari hoods lengthways, wash well and pat dry. Score diagonally with a sharp knife and cut into 4 cm squares
- COMBINE the flours, salt and pepper and toss through the calamari until well covered. Shake off the excess
- HEAT the oil in a wok or deep fryer and fry the calamari in batches over a medium heat until lightly golden in colour. Drain well and keep warm
- COMBINE the mayonnaise with the chilli, paprika and lemon rind
- PLACE the calamari onto serving plates with salad and a dollop of the mayonnaise. Serve immediately
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