Callamari Chili
Ingredients:

500g calamari tubes, rinsed
3 tbsp plain flour
2 eggs, lightly beaten
3 cups fresh or dry white breadcrumbs
Oil, for deep-frying

Chili Plum Sauce:
1 tsp oil
1 clove garlic, crushed
1 cup dark plum jam
1/3 cup white vinegar
1-2 tbsp bottled chopped chilli or sweet chilli sauce

Directions:

1. Dry the calamari with paper towels. Remove any spine and skin. Cut the calamari into rings.
2. Season the flour well and use to coat the calamari rings. Then dip in the beaten egg, drain off the excess and toss in the breadcrumbs, patting them lightly onto the rings and shaking off the excess. Refrigerate for 10 minutes. Heat the oil in a large heavy-based pan to 180C, or until a bread cube browns in 15 seconds.
3. Fry the calamari in batches until crisp and golden; drain well. Use a slotted spoon to remove the crumbs from the oil between batches.
4. To make the sauce, heat the oil in a small pan. Add the garlic and cook until it is just starting to colour. Add the jam, vinegar and chilli. Stir over medium heat until well blended. Thin with a little warm water if necessary. Serve with the calamari rings.