Oysters with apple cider vinegar dressing and calamari in tumeric
Weekends are a good opportunity for me to cook up a storm and experiment with ingredients. I called on fellow blogger Laurel to join me. We picked up some fresh Tasmanian oysters from the local Asian grocery store which is packed with live seafood tanks. We ordered 2 dozen of oysters and asked for them to be opened for us which cost us $26 in total. Well worth the extra dollar!
I created a new dressing based on the same principles of my favourite dressing of shallots and sherry vinegar. I chopped up fresh ginger (to give it heat) and mixed 2 table spoons of organic apple cider vinegar together.
I chose apple cider vinegar for its delicate acidity and also for its health benefits. Here is some interesting information from food matters. Apple Cider Vinegar (ACV) is an effective natural bacteria-fighting agent that contains many vital minerals and trace elements such as potassium, calcium, magnesium, phosphorous, chlorine, sodium, sulfur, copper, iron, silicon and fluorine that are vital for a healthy body.
For our second course we had fresh calamari which was given to me by my awesome dad. He caught some the day before at Queenscliff, which is south west of Melbourne.
I prepared the calamari by cleaning inside the tube, removing its intestine and peeling off the outer layer.
I decided to experiment with two types of batter, the first was corn flour and the second was plain flour. You can use either cornflour or plain flour in this recipe.
Recipe for calarmari in cornflour and tumeric (serves 2)
500gms of calamari
2 tsp of tumeric
1 tsp of sea salt
4 tbls of corn flour
1 cup of rice bran oil
1. Clean calarmari or have your fish monger do it for you
2. Cut into bite size pieces and place into a bowl
3. In another bowl mix the spices and flour together
4. Toss calamari in the spices and cornflour, make sure you coat all pieces evenly
5. Shallow fry for 30 seconds on each side
Serve with lemon or mayonaise and chilli sauce mixed together.
I preferred using plain flour because of the crispier finish. I have to apologise about the lack of photos for the flour batter version, the pictures in this post are of the corn flour version. Laurel and I couldn’t wait to take photos, we ate it all! doh!
About Lady Ricewild and organic Vietnamese cooking View all posts by Lady Rice →
This entry was posted in Home. Bookmark the permalink.