Aruban menu: Coconut crumbed calamari with spicy pineapple coulis

Posted by Daniela Bonora 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.

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