Ingredients
| 8 squid tubes | |
| 1 cup polenta | |
| ½ cup rice flour | |
| ½ cup cornflour | |
| ½ tablespoon caraway seeds | |
| ½ tablespoon salt | |
| canola oil, for frying | |
| salad, to serve (we use soft herbs and leaves such as coriander, radish greens and beetroot greens mixed with mesclun, thinly sliced radish and fennel fronds) | |
| FOR THE WASABI & GREEN TEA MAYO | |
| 500g Kewpie mayonnaise | |
| 45g wasabi paste (we use S&B brand) | |
| 5g matcha powder |
Served with: GREEN THUMB COCKTAIL
The calamari is based on a salad my parents served in their first restaurant, an upmarket hotel just outside of Melbourne, called Athelstane.
We adapted our Green Thumb cocktail from Meehan’s Bartender Manual, adjusting the ratios for the Kiwi palate and freshening it up a bit with a few local ingredients. Green tea on matcha, ginger on apple, wasabi on fennel – this dish/drink pair works because they’re analogous rather than contrasting.
Instructions
| 1. | Split and score each squid tube in a diamond pattern, then cut into four vertically. |
| 2. | In a shallow bowl, combine the polenta, flours, caraway and salt. |
| 3. | Thoroughly dredge the squid in the flour mixture. |
| 4. | Deep-fry in batches in canola oil at 200°C for 1-2 minutes until curled and crispy on the outside. |
| 5. | Drain thoroughly. |
| 6. | To serve, smear a heaped tablespoon of the mayonnaise onto each plate. |
| 7. | Stack crispy squid and salad greens. |
| 8. | Season to taste. |
| 9. | WASABI & GREEN TEA MAYO |
| 10. | Combine all ingredients and set aside. |
Drinks Thomas Hansen, Bartender at Civil and Naval Bites Evan Kiddey, Chef at Civil and Naval / Photography Dean Kozanic
Leave a Reply