Chilli Crust

CHILLI CRUST

Process 6 slices of fresh white bread, crusts removed, in a food processor for 30 secs to make breadcrumbs.
Combine in large bowl with 3 tsp each of chilli flakes, ground cumin and a pinch of chilli powder.
Season with salt and pepper.
Lightly beat an egg in a shallow bowl.
Pat dry 500g calamari rings (or 750g raw medium prawns - peeled & deveined) with paper towels.
Dust with flour, then dip in egg and roll in the breadcrumbs, pressing to coat.
Refrigerate for 30 mins.
Fill a deep fryer 1/3 full oil and head 180C (350F) or till a cube of bread droppped in oil browns in 15 secs.
Deep fry for 1 min or till golden and cooked.
Drain on a crumpled paper towels & serve.