Oysters with apple cider vinegar dressing and calamari in tumeric

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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!

Lady Rice


Lady Rice

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wild and organic Vietnamese cooking View all posts by Lady Rice →
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4 Responses to Oysters with apple cider vinegar dressing and calamari in tumeric

  1. Vanessa says:

    Yum the calamari looks so delicious! Great one to try coming into summer.

  2. Wm Rizzo says:

    There are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics. Different cultivars are bred for various tastes and uses, including cooking, fresh eating and cider production. Domestic apples are generally propagated by grafting, although wild apples grow readily from seed. Trees are prone to a number of fungal, bacterial and pest problems, which can be controlled by a number of organic and non-organic means……`

    Our own web-site

  3. Loyd Eells says:

    In the United States, the difference between apple juice and cider is not well established. Some states do specify a difference. For example, according to the Massachusetts Department of Agricultural Resources, “Apple juice and apple cider are both fruit beverages made from apples, but there is a difference between the two..`*;

    Have a good week

  4. Find says:

    I’m sure both are toxic, ƅut neither seemeԁ to bother my allergies.
    Excellent for thߋse hot summer nights аnd cozy for the cold winter.
    Ι’m still a little baffled, Ьut tɦey werе surely іn there
    and we had a heck of a time cleaning tɦem out.

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