• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • Calamari paste
  • 500g calamari (squid)
  • 1 teaspoon chicken stock powder
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 pinch white pepper powder
  • 300g prawns, cleaned
  • 1 teaspoon chicken stock powder
  • 1 tablespoon tapioca flour
  • 500g almond flakes
  • oil for frying


  1. Blend the calamari in a food processor to a paste. Season to taste with chicken stock powder, sesame oil, sugar, salt and pepper. Chill until needed.
  2. Blanch the prawns and shell them but keep the tails intact. Reserve the shells. Coat the prawns with chicken stock powder and tapioca flour. Set aside.
  3. Divide the calamari paste into 20g portions. Cover the prawns with the paste to form a ball - leave the tails sticking out. Coat with the almond flakes.
  4. Heat oil in a wok and deep fry the prawns until golden brown. Dish out and drain. Serve with mayonnaise.

You may also like

Leave a Reply

Your email address will not be published.