Ingredients from the Rialto shop
MethodBegin by heating a deep pan with canola oil.
In a separate bowl mix the flour, durum wheat white flour, the salt, black pepper and 7 Spice together. Then place the prawns and calamari in the bowl containing the flour mixture, and gently mix the prawns in the flour mixture to coat each prawn. Then shake any excess flour off the prawns before deep frying the prawns and calamari in canola oil until crispy and golden. Pat the calamari and prawns dry using kitchen roll and serve with a lemon wedge and dusting of the salt, black pepper and 7 spice mixture.
- 420g Calamari, cleaned and cut into strips
- 280g Prawns, shelled, deveined
- 50g Flour (for dusting)
- 50g Durum Wheat White Flour (for dusting)
- 8 g Salt, Black pepper & 7 Spice (mixed together)
- Canola Oil, for frying