Coconut Calamari Recipe By Tasty Food

COCONUT CALAMARI SALAD

Steps:

• Combine calamari, serrano pepper, Fresno pepper, lime juice, 2 tablespoons green onion, coconut milk, fish sauce, rice wine vinegar, and palm sugar together in a large bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend, 2 to 3 hours. Pour calamari mixture into a colander set over a sink or bowl and drain, about 5 minutes. Discard liquid.
• Heat oil in a large skillet over high heat until oil smokes. Cook and stir calamari mixture in hot oil until calamari turns white and firms, about 1 minute. Pour mixture into a large shallow serving bowl and cool to room temperature. Wrap and refrigerate until cold, about 1 hour.
• Toss calamari and any accumulated juices together in the bowl. Add coconut flakes, cilantro, remaining green onion, and lime juice; stir.

COCONUT CALAMARI RECIPE BY TASTY

Steps:

• Make the marinade: In a medium bowl, whisk together the caper juice, lemon zest, lemon juice, olive oil, and garlic.
• Cut the coconut into ½-inch (1 ¼ cm) wide strips and add to the marinade. Cover and refrigerate for 2-4 hours.
• Heat 1 inch (2 ½ cm) of canola oil in a large, high-walled skillet over medium-high heat until it reaches 375°F (190°C). Set a wire rack inside a baking sheet or line with paper towels and set nearby.
• In a medium bowl, whisk together the all-purpose flour, semolina flour, and salt.
• In a second medium bowl, whisk together the non-dairy milk and apple cider vinegar.
• Working in batches, remove the coconut meat from the marinade and transfer to the non-dairy milk mixture. Allow any excess liquid to drip off, then transfer to the flour mixture, tossing to coat.
• Working in batches to avoid overcrowding the pan, fry the battered coconut meat for about 2 minutes, until golden brown. Transfer to the wire rack to drain and immediately season with salt and lemon juice.
• Garnish the coconut calamari with the parsley and serve hot with warm marinara sauce and lemon wedges alongside.
• Enjoy!

CALAMARI

Steps:

• Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).
• In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
• Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.

CALAMARI STEAK RECIPE

Steps:

• Heat the oil in a large skillet over moderately high heat until hot but not smoking.
• While the oil heats, stir together the cheese, flour, and pepper in a wide shallow bowl, then lightly beat the egg with water in another wide shallow bowl.
• Dredge 1 calamari steak into the flour mixture, shaking off the excess, then dip in the egg mixture, letting the excess drip off, and transfer to a plate.
• Dredge another steak in flour and dip in egg in the same manner, then sauté the coated steaks over moderately high heat, turning over once for about 1½ minutes until golden.
• Transfer to a platter and keep warm, loosely covered. Dredge, dip and sauté the remaining steaks in the same manner, transferring to a platter.
• Pour off the fat from the skillet, then add butter, lemon juice to taste, and capers to the skillet and cook over moderate heat for about 45 seconds just until the butter melts.
• Pour the lemon caper sauce over the calamari steaks and serve immediately. Enjoy!

CALAMARI SKILLET CURRY

Steps:

• Cut the thawed calamari into 1-inch pieces; set aside.
• Heat the peanut oil in a Dutch oven over medium heat; add in onion, garlic and chili flakes (if using) saute for about 4 minutes.
• Add in the tomatoes with next 5 ingredients; cook over medium heat for about 8-10 minutes.
• Add in the coconut milk with the chicken broth, cilantro, brown sugar and lime juice; bring to a boil and simmer for about 6-7 minutes.
• Add the chopped calamari to the curry sauce and cook for about 3 minutes or until the calamari is opague.
• Season with salt and pepper to taste.
• Serve over cooked rice and sprinkle with toasted coconut if desired.