Calamari takes seconds to cook and you can do these on the braai or in a pan for a starter or as part of a tasty finger food feast. Calamari steaks are available at supermarkets in the frozen section or the fish counter. I have made a little batter with this version of 1/2 flour, 1/2 maizena, pinch salt and ice cold water that I deep fried for a change.
The recipe below is for the calamari without the batter so if you want to batter them up, just make a batter that is quite loose, remove from the marinade and then dip in the flour before popping into medium hot oil and they will come out just like the picture.
What you need
Then either red pepper, paprika, garlic powder, ground aniseed or thyme
Soak the skewers in water while you prepare.
Lie the Calamari steaks on a board and score diagonally with a sharp knife.
Cut them into 4 to 5cm long strips and thread onto the skewers.
Place the skewers in a dish, 1 layer at a time and sprinkle on both sides with oil, lemon juice, salt, pepper and whichever additional flavoring you have chosen(Paprika is my favorite).
Cover and leave in the fridge for 1-2 hours.
(If you are going to batter them, this is the time to batter and fry!)
Cook over coals or in a hot pan for 1-2 minutes on each side.
Very simple and Oh so delicious. Try some of the other Chinese and oriental recipes