Calamari & Prawns Recipe

Rinse calamari tubes and tentacles under cold water, pat dry with paper towels. If tubes are whole, slice into 1/2-inch rings. Trim any excess cartilage. Pat prawns dry and, if large, butterfly slightly so they cook evenly.

Place calamari and prawns in a bowl and season lightly with 1/4 tsp of the sea salt and a pinch of black pepper. Let sit while preparing coating and sauce (5–10 minutes).

Make the sauce

In a small bowl, combine mayonnaise, finely chopped well-drained kimchi, gochujang (or chilli flakes), and the juice of half a lime. Mix thoroughly until smooth. Taste and add up to 1/4 tsp more salt if needed. Fold in half of the finely sliced red chilli and 1 tablespoon chopped coriander. Cover and refrigerate until serving.

Set up a dredging station: in one shallow bowl whisk the egg with the milk. In a second bowl combine flour, cornstarch, remaining salt, remaining black pepper and garlic powder; mix well.

Heat oil in a wide, heavy saucepan or deep fryer to 350°F (175°C). If you don't have a thermometer, heat until a pinch of flour sizzles and bubbles immediately.

Working in batches to avoid crowding, dip pieces of calamari and prawns first into the egg wash, letting excess drip off, then dredge in the flour mixture, pressing lightly to adhere. Shake off excess flour.

Carefully lower coated seafood into the hot oil and fry until golden and crisp. Prawns will take about 1.5–2 minutes per side (total 3–4 minutes) depending on size; calamari rings cook quickly, about 1.5–2 minutes total. Do not overcook calamari or it becomes rubbery.

Use a slotted spoon to transfer fried seafood to a wire rack set over a baking sheet or paper towels to drain. Season immediately with a light sprinkle of salt while still hot. Keep warm in a low oven (200°F / 95°C) on the rack if frying multiple batches.

Arrange calamari and prawns on a serving platter. Spoon kimchi mayo into a small bowl or drizzle lightly over part of the seafood (or both), depending on presentation. Scatter the remaining fresh red chilli slices and the remaining chopped coriander over the seafood. Sprinkle optional toasted sesame seeds if using.

Serve immediately with lemon or lime wedges on the side for squeezing, and additional kimchi mayo for dipping.