Recipe | Hot Butter Calamari
Hot butter cuttlefish from Chinese Dragon is always on the top of my to do list when I go to Sri Lanka. It's a dish of crispy, sweet, salty and chilli deliciousness. My mouth waters at the thought of it, and then I'm saddened because I've never been able to find a similar dish here in Australia. And for some reason it never occurred to me to try making it myself. That is, until recently. Now, my version wasn't exactly the same as the infamous dish in Sri Lanka but it was still pretty delicious. Hmm now my mouth is watering at the thought of it. So enjoy bringing a bit of Sri Lankan Chinese into your kitchen- and your bellies!
- 500 gm Calamari (rings)
- 25 gms Thinly sliced, spring onions
- 1 tbs Chilli paste (less or more depending on your tolerance)
- 1 tbs Minced garlic
- 1 Egg
- 50 gms Plain flour
- 50 gms Cornflour
- 1/2 tsp Baking Powder
- To taste Salt and pepper
- 1 cup Water
- 100 gms Butter
- 1 tsp Sugar
- Soak the calamari for two hours in milk before commencing the cook, will help when cooking the calamari and avoid it going rubbery. Pat it dry when ready to cook
- In a small bowl mix together the two flours, the egg, salt, pepper, baking powder and the water to make a batter, mix until smooth.
- Mix together the calamari.
- Heat up a pot of oil over the stove, and slowly drop in the calamari, one at a time. Cooking it in batches so they don't all stick together.
- In a wok, heat up the butter. Once it is melted, throw in the spring onions, garlic, chilli paste, sugar and a dash of salt.
- Finally mix through the calamari. Once its well combined, take it off the heat and enjoy!