Fried Calamari & Prawns with Cashew & Coconut Sauce

Wednesday, August 21, 2013

Calamari & Prawns


1 Tbsp Tapioca Starch or Potato Starch

1 Tbsp Coconut Flour

2-3 Tbsp's Ground almonds

1 tsp Smoked Paprika

1 tsp Masterfoods Italian Seasoning

Salt & Pepper

1 beaten egg

Preheat your deep fryer to 180 degrees Celsius.

Slice calamari pieces into strips. You can leave the prawn tails on or cut them off.  

Mix all your dry ingredients in a bowl. In another bowl beat your egg. Coat the calamari in the beaten egg first and then coat the calamari & prawns into flour mixture and make sure it's coated well.

Drop into the deep fryer and cook for 1-2 minutes, any longer and the calamari & prawns will be tough! Let them drain on a paper towel.

Coconut & Cashew Sauce


1/2 cup Cashews

1/4 cup Coconut Milk

1 Tablespoon Coconut Aminos or Wheat free Tamari

1 Tablespoon Sweet Chilli Sauce

1 Clove of Garlic

1 tsp Grated fresh Ginger

Salt and Pepper

Place all ingredients in a food processor and blend!

Crisp Cauliflower & Cashew Salad

Prepared in minutes this raw side dish has great texture and flavour.

  • 200g cauliflower, cut into florets, stems discarded
  • ½ cup salted roasted cashews
  • 2 tbsp chopped coriander leaves
  • 1 tsp grated ginger
  • 2 tsp neutral oil
  • salt and ground black pepper

Place cauliflower and cashews in the bowl of a food processor and pulse a few times until mixture resembles coarse crumbs. Mix in coriander leaves, ginger, oil and a pinch of salt and a few grinds of pepper. Toss to combine evenly.

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