CALAMARI TACOS WITH SWEET CHILLI SLAW
These Calamari tacos are insanely delicious. Great contrast in the taste and textures from
both the crispy tender calamari and crunchiness of the slaw. Perfect for a summer BBQ.
For the calamari
450g squid (tubes or rings), cleaned and thawed
2 egg whites, whipped until foamy
1/2 cup plain flour
1 cup cornstarch
1/4 cup corn meal (optional)
2 teaspoons baking powder
1 tablespoon salt
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon onion powder
Corn or flour tortillas, lime wedges, extra coriander, and avocado for serving
Vegetable oil for frying, about an inch+ deep
For the slaw
1 small head (about 4 cups) cabbage, thinly sliced
1 large carrot, julienned
1 cup red onion, thinly sliced
2 jalapeños, diced small
1 cup fresh coriander, roughly chopped (stems included)
1/3 cup sweet chilli sauce
1/2 cup mayonnaise
1/2 cup rice wine vinegar, plus more if needed
1 tablespoon granulated sugar
1 tablespoon crushed red chilli flakes
generous pinch of salt and black pepper
1. Prep. Make the slaw first. Place cabbage, carrots, red onion, jalapeños, and coriander in a large bowl. In a large measuring cup or small bowl, combine the sweet chilli sauce, mayonaisse, rice wine vinegar, sugar, and whisk to combine. Adjust consistency if needed by adding a little more rice wine vinegar. It should be creamy and pourable, but not watery. Pour the sauce on the veggies, and toss to combine. It’ll start to wilt within minutes, but still stay crisp. Cover with plastic wrap and keep it cold until ready to use.
In a medium-sized bowl, combine and whisk the flour, cornstarch, cornmeal (if using), baking powder, salt, white pepper, black pepper, paprika, and onion powder. Set aside.
Whisk two large egg whites until foamy. Pour the egg white foam all over the cleaned and well-drained squid, tossing to evenly coat. Working in batches, toss a few pieces of the squid in the flour mix, and make sure each piece is coated evenly. When finished, place the coated pieces on a large plate or baking sheet.
Keep the squid cold in the fridge while you heat your oil to 190-degrees (use a wide shallow pot or skillet).
2. Start cooking. When oil has reached proper frying temperature, gently fry 10-15 pieces of squid at a time for about 2 to 3 minutes or until lightly golden. Drain on a baking rack or paper towels, and immediately sprinkle a little sea salt on them while they’re still hot. Make sure your oil stays at 190-degrees, and continue frying the rest of your squid in batches.
3. Assemble your taco. Warm up your tortillas in a pan or oven and start to build your tacos. Place a generous amount of hot crispy squid on the bottom, the slaw on top, and creamy avocado chunks. Feel free to add extra coriander, and squeeze some fresh lime juice.