Calamari with Chilli Salt

By special request from Millie at The Laurel Hedge: Calamari with Chilli Salt - serves 10
. 1.2 kg calamari, tube
. 250 g flour
. 20g salt
. 5 g cracked pepper
. 10g chilli powder

GARNISH
. 10 sprigs coriander
. 2 each banana leaves
. each lemon wedges
. 1 stalk spring onion
. peanut oil for frying

1. Cut calamari into thin strips
2. Combine four, salt, pepper, chilli in a bowl and mix well
3. Put small amounts of calamari into the flour, coat well and shake off any excess
4. Deep-fry in small amounts for 2 minutes to keep it crisp and place on absorbent paper.

GARNISH AND ASSEMBLY

1. Deep-fry coriander sprigs. Take care as the water content of the herb can make the oil spit
2. Place a banana leaf (lettuce is okay too) in the centre of a pre-warmed plate and top with the calamari and coriander
3. Garnish the lemon wedges and julienne of spring onions.

If you want a brighter red colour add some paprika to your flour mixture. Different peppers work well also ... enjoy!