5-spiced Coconut Calamares

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4 cups all-purpose flour

4 tablespoons salt

2 tablespoons freshly ground black pepper

1 to 2 quarts Jolly Soya Oil for frying

16 cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left whole

4 large eggs, lightly beaten

1 cup dessicated coconut

1 tablespoon 5 spice powder


mayonnaise and ketchup






1.    In a large bowl, whisk together the flour, 5 spice powder, salt, and pepper.

2.    Fill a deep, heavy-bottomed medium saucepan (or deep fryer) with about 4 inches of oil, leaving at least 3 inches between the oil and the top of the saucepan. Heat the oil over moderately high heat until a deep-fry thermometer registers 375°F.

3.    While the oil is heating, in a large bowl, stir together the calamari (rings and tentacles) and flour mixture, then dip into beaten eggs. Remove the calamari from the egg, shaking gently to remove any excess, then transfer to the bowl of dessicated coconut and toss to coat. Remove the calamari from the coconut, shaking to knock off any excess

4.    Working in batches, use a slotted metal spoon to carefully place the calamari in the hot oil. Fry, flipping as needed, until golden brown, about 4 minutes.

5.    Serve the calamari with the tomato sauce and lemon wedges on the side.



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