Oat milk calamari
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 10 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- 1 package Whole cleaned arrow squid 400/600
- 2 cups Oat milk
- 2 cups all purpose flour*
- 1 tsp baking powder
- Maldon sea salt
- 2 tsp La chinata paprika
- 1 tsp chilli powder*
- 1 tbsp Ardo red chilli
- For the dip:
- Callowfit vegan mayonnaise
- lemon juice*
- chopped parsley*
- Mparmpa Yiannis capers
METHOD
Defrost the Calamari, usually place it in the sink with lukewarm water and in 15min its perfectly defrosted. Cut it into thich slices. Now add your oat milk to a bowl. Add the baking powder, a teaspoon of flour and the paprika and mix well. Soak the calamari rings in the oat milk, cover with cling film and place in fridge for 1hr. Prepare the flour mix with 2 cups of all purpose flour, 1 teaspoon baking power, 1 teaspoon paprika and 1 teaspoon chilli powder. Coat the calamari rings in the flour. Now add some oil in a pan just enough to cover the calamari rings. Fry till golden brown. Place the cooked Calamari on a sheet of kitchen paper to drain excess oil, and then plate accordingly. I sprinkled some chilli flakes for extra flavour. For the dipping sauce use some vegan mayonnaise, lemon juice, chopped parsley and chopped capers and mix together.
Kali Orexi!
*This recipe item is not found in foodhaus shop
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