Recipe Pina colada calamari
Serves 8

500g calamari steak, cubed
1C ( 250ml) bread crumbs
1tsp (5ml) smoked paprika
1/2 tsp (3ml) salt
3 egg whites
3l sunflower oil (for deep frying)

Lightly beat the egg whites to break them up.
Combine the bread crumbs, salt and paprika.
Toss the calamari in the egg white in small batches, then coat in bread crumbs. Repeat this process so all the calamari has a double coat of bread crumbs.
Preheat the oil in a large pot to 180ºC.
Fry the calamari until golden brown and season with a squeeze of lemon and salt to taste.

Pina Colada Foam
100ml coconut milk
5 tsp (25ml) Malibu
1 tsp (5 ml) Double cream

Whip the cream and fold in the malibu and coconut cream. Chill in fridge till ready to assembling

Chopped salad
1C (250ml) mixed Asian greens, thinly sliced
2Tbsp (15ml) chopped coriander

• Mix well.

Sweet Chilli Sauce
5 red chillies
11/2 C (250ml) sugar
1C (250ml) cup water
1C (250ml) white wine vinegar

Blend the chillies and water until smooth and push through a fine sieve.
Add the sugar and vinegar
Place everything in a saucepot and cook to desired consistency, chill.

Pineapple Salsa
1 Ripe pineapple, cubed
1 tsp (5ml) black sesame seeds
1/2 tsp (3ml) sesame oil

Combine all the ingredients and keep chilled.

Assembly
Place your cocktail glasses in the fridge an hour before use to chill.
Spoon the pina colada foam into each of the glasses, 3/4 full
Sprinkle the salad on top, add the calamari and salsa and drizzle the sweet chilli sauce generously.

Chefs
Chris Erasmus - Ginja (view profile)
Mike Basset - Myoga (view profile)