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New Recipes

1 Devein shelled shrimps with toothpicks; Rinse; Blanch in boiling water with some salt for 30 seconds; Remove and immediately rinse in running water; Drain; Marinate in seasoning (1) for 45 minutes;.


Tali Calamari Badami

Ingredients :

1000g squid, 100g almond slices, 60g coriander, 5g baking powder, 4 eggs, 1T lemon juice, 1.5L oil, 200g cherry tomatoes, 200g tomatoes, 10g garlic, 10g ginger, 10g green chili peppers, 20ml honey,

SEASONINGS:
(1) 100g plain flour, 100g rice flour, 10g curry powder, 10g chili powder, 10g ground black pepper, 1.5t salt.
(2) 100ml milk, 100ml water.
(3) 5g chili powder, 5 curry leaves.
(4) 5g ground black pepper, 50g tomato paste, some salt.

Preparation :

1. Pull the mantle away from tentacles; Cut off the eyes and mouths; Discard the innards, bones, ink sacs, purple skin and the fins; Rinse well; Cut the mantle into sections; Cut the tentacles into sections; Marinate in lemon juice briefly.
2. Discard the stems of coriander; Rinse; Chop 1/6 of the coriander finely.
3. Beat eggs.
4. Add seasoning (1) to a big bowl; Mix well; Add the egg solution; Mix well; Gradually add seasoning (2); Mix well; Add 100g almond slices; Mix well; Add 5g baking powder; Mix well; Set aside for 20 minutes.
5. Rinse cherry tomatoes; Cut into halves.
6. Rinse tomatoes; Slice.
7. Peel, rinse and mince garlic.
8. Peel, rinse and mince ginger.
9. Rinse, seed and chop green chili peppers finely.
10. Heat a skillet over a high heat; Add some oil and heat over a medium heat; Add seasoning (3), the minced garlic and the minced ginger; Stir-fry over a medium heat till fragrant; Add the sliced tomatoes; Stir-fry over a medium heat for 2 minutes; Add the halved cherry tomatoes, and the chopped chili peppers; Stir-fry over a medium heat briefly; Add seasoning (4); Stir-fry over a medium heat for 2 minutes; Turn off the heat
Add 20ml honey; Toss briefly to be tomato chutney; Transfer to a serving bowl; Garnish with the chopped coriander.
11. Evenly coat the squids with the batter from the step 4.
12. Add 1L oil to a wok; Bring to the boil over a high heat; Deep-fry the coated squids over a high heat till golden brown; Remove and drain; Turn off the heat; Arrange on a serving plate with the tomato chutney from the step 10 on the side; Garnish with the coriander; Ready to serve.