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Spiced Polenta Calamari with Tamarind Crème Fraîche

This quick and easy gluten free meal is perfect for festive entertaining on hot summer days.

Spiced Polenta Calamari with Tamarind Crème Fraîche

Serves 4

2 tbsp maize (gluten free) cornflour
⅓ cup extra fine polenta
1 tsp smoked paprika
½ tsp ground coriander
500g calamari, cleaned and cut into strips
vegetable oil, for deep frying
1 large green chilli, sliced
lime wedges, to serve
Tamarind Crème Fraîche
¼ cup crème fraîche
1 tbsp lime juice
2 tbsp tamarind concentrate
½ tbsp honey

To make tamarind crème fraîche, combine all ingredients in a bowl 
and season to taste with salt and freshly ground black pepper. Set aside.

Combine cornflour, polenta, paprika and coriander in a large sealable bag. Season; add calamari. Seal bag and shake to coat.

Heat enough oil to half fill a large saucepan. Place over medium-high heat until 
it reaches 180°C on a 
cooking thermometer.

Cook calamari, in batches, for 2-3 minutes or until golden and crisp. Drain on paper towels and season with sea salt flakes.
Sprinkle with chilli; serve with lime wedges and tamarind crème fraîche.

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