Aruban menu: Coconut crumbed calamari with spicy pineapple coulis Posted on 15 November 2010 Serves 2 300 g calamari rings 1 egg, beaten Breadcrumbs Dried coconut Enough sunflower oil to cover the calamari rings (about 2 cm deep) Method: Mix equal quantities of breadcrumbs and dried coconut together in a shallow bowl. Dip the calamari rings in the egg, and then in the breadcrumb-coconut mix. Heat the oil until hot. Add the crumbed calamari to the hot oil in batches and fry for about 1 minute until golden brown. Transfer the calamari to a paper towel covered plate. Serve immediately with the spicy pineapple coulis. For the spicy pineapple coulis: ½ ripe pineapple ¼ cup brown sugar ½ red chili, finely chopped ½ cup water ½ Tbl lime juice Peel, core and dice the pineapple. Combine the pineapple, water, sugar and chili in a saucepan and bring to the boil. Simmer over a low heat, stirring occasionally, for 25 minutes. Let the mixture cool, then puree it with a blender. Stir in the lime juice and refrigerate until needed. Related Posts 3 Wine estates to visit in KwaZulu Natal 31 May 2023 The Cape may be the wine capital of South Africa, but you can still enjoy... read more 11 alcohol-free drinks for the sober curious 26 May 2023 Ocsober and Dry January are all good and well, but how about a permanent shift... read more Treat yourself to a one-of-a-kind fine dining experience in Franschhoek 20 March 2023 If you love a unique fine dining experience, you'll want to treat yourself to the... read more PREV ARTICLE NEXT ARTICLE
3 Wine estates to visit in KwaZulu Natal 31 May 2023 The Cape may be the wine capital of South Africa, but you can still enjoy... read more
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