1.5kg calamari tubes and tentacles
25g BBQ spice, for colour
FOR THE WASABI MAYO SAUCE:
250ml Nola Original
50g wasabi paste
FOR THE CHILLI SOY SAUCE:
250ml soya sauce
25g red chilli flakes
Whisk the Nola Original with the wasabi paste until smooth in
consistency. Set aside to serve.
Add the red chilli flakes to the soya sauce and set aside to
Combine the cornflour, salt, pepper and BBQ spice.
Dust the calamari tentacles in the seasoned corn flour and
deep fry for 5 minutes. or until golden brown.
Serve immediately, with Wasabi Mayo and Chilli Soy Sauce on