If you are looking for a show stopping crowd pleaser this festive season, here’s my Italian Fritto Misto, with crispy calamari and juicy prawns. Just add a squeeze of lemon and serve!
Recipe by Silvia Colloca!
Ingredients:
- 12 green prawns, peeled (tails intact), deveined
- 3 small calamari tubes, thinly sliced
- 200 g 00 flour
- 150 ml ice-cold sparkling water
- salt flakes and freshly ground black pepper
- vegetable oil for for deep-frying
Method:
1. Mix the flour and sparkling water in a large bowl until a runny batter forms, then season with salt and pepper.
2. Half fill a large heavy-based frying pan with the vegetable oil and heat over medium–high heat to 180°C or until a cube of bread browns in 15 seconds. Line a large plate with paper towel.
3. Dredge the prawns and calamari in the batter, then shake off the excess. Working in batches, deep-fry them, turning them over to ensure even cooking, for 1–2 minutes or until golden brown and crunchy. Lift them out with a slotted spoon and drain on the paper towel.
4. Arrange on a platter and season with salt and pepper. Place on a platter and Set aside