Tuesday, August 07, 2007


Haven't tried this yet (I was just inspired to look for a recipe when I found the wonderful cover above of the dinner fighting back!) But if nothing else the dipping sauce sounds worth a shot (though I might be inclined to leave out the mayo and add some chilli flakes)


Dipping sauce

2 tablespoons oriental sesame oil

2 tablespoons minced shallot

1 tablespoon honey

1 tablespoon rice vinegar

2 teaspoons soy sauce

2 teaspoons fish sauce (nam pla)

1 teaspoon dry mustard

1 garlic clove, minced

1/4 cup mayonnaise


Vegetable oil (for frying)

1 cup all purpose flour

1 tablespoon Chinese five-spice powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 cup buttermilk

15 ounces cleaned calamari, tentacles left whole, bodies cut into 1/2-inch rings

For dipping sauce: Combine all ingredients except mayonnaise in processor. Blend well. Transfer to bowl. Stir in mayonnaise. (Can be prepared 1 day ahead. Cover and refrigerate. Whisk before serving.)

For calamari: Pour oil to depth of 3 inches in heavy large pot. Heat to 350°F. Whisk next 4 ingredients in large bowl to blend. Pour buttermilk into another large bowl. Add calamari to buttermilk. Working in batches, remove calamari; dredge in flour mixture. Fry until just crisp, about 2 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain. Serve warm with sauce.

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