Fried Squid Papaya And Frisée Salad With Spicy Sour Dressing Food

FRIED SQUID, PAPAYA, AND FRISéE SALAD WITH SPICY-SOUR DRESSING

Steps:

• For squid and batter:
• Cut squid bodies into 1/2-inch-thick rounds. Place all squid in large sieve set over bowl. Refrigerate at least 1 hour to drain well.
• Place 1 cup flour, 1 cup rice flour, soy sauce, vinegar, peanut oil, and sugar in large bowl. Gradually add 1 1/4 cups water, whisking until batter is smooth. If necessary, whisk in more water by teaspoonfuls until batter reaches heavy cream consistency. Let batter stand at least 1 hour and up to 3 hours at room temperature, whisking occasionally.
• Mix remaining 1/2 cup flour and 1/2 cup rice flour in large bowl. Add squid. Toss until squid is coated, separating pieces. Turn mixture into another sieve and shake off excess flour. Sprinkle squid generously with salt, tossing in sieve. Mix coated squid into batter.
• Pour oil into heavy large saucepan to depth of 1 1/2 inches. Attach clip-on deep-fry thermometer and heat oil over medium-high heat to 350°F to 360°F. Working in batches and stirring often with tongs to separate pieces, drop squid into oil. Fry until crisp and brown, about 4 minutes per batch. Using slotted spoon, transfer squid to paper towels. Sprinkle with salt and pepper.
• For salad:
• Combine frisée, papaya, cashews, water chestnuts, and ginger in large bowl. Add enough dressing to coat lightly. Divide salad among plates, mounding in center.
• Pile squid atop salad on each plate. Sprinkle with sesame seeds. Serve, passing remaining dressing separately.
• *Available at some supermarkets, specialty foods stores, and natural foods stores.

SPICY SQUID SALAD

Steps:

• Preheat a grill to high.
• Score the squid on a chopping board. Place in a bowl with the roasted chili paste and oil. Mix well. Place on a griddle or barbecue and grill for a few minutes each side until the squid is golden brown. Be careful not to overcook or the squid will be chewy.
• In the meantime, pound the ginger and garlic together in a pestle and mortar. Add the honey, lime, and fish sauce and mix well. Whisk in the sunflower and sesame oil.
• Chop the cucumber, pepper, spring onions and chili peppers and place in a bowl with mixed salad leaves, mint and coriander.
• Finely slice the grilled squid and add to the salad bowl. Pour over the dressing and sprinkle with sesame seeds.

SPICY STIR FRIED SQUID (OHJING-UH BOKKEUM)

Steps:

• Clean squid and slice into thin strips, about 2 inches long (not rings); set aside.
• In a small bowl, whisk together soy sauce, chili paste, sugar, chili powder, sesame oil and ginger; set aside.
• Slice the carrot into thin, flat pieces, about 2 inches long; cut the green onions into 2 inch long pieces, on the diagonal.
• Slice the onion and bell pepper into thin strips.
• Heat the vegetable oil in a large skillet over medium high heat; add garlic and cook, stirring, about 1 minute; stir in the onion and carrot and cook until slightly softenend, about 2 to 3 minutes.
• Stir in the squid and sauce; stir in the bell pepper.
• Cook, stirring, until the squid is just cooked (it will turn opaque and curl slightly), about 4 to 6 minutes.
• Stir in the green onions, heat through for about a minute, and remove from heat; sprinkle with toasted sesame seeds if desired.

FRIED CALAMARI SALAD

Steps:

• For dressing:
• Whisk first 7 ingredients in medium bowl until miso dissolves. Gradually whisk in 1/2 cup vegetable oil.
• For salad:
• Cook chayote in medium saucepan of boiling salted water just until tender, about 5 minutes. Drain; cool. Combine chayote, endive, radicchio, hearts of palm and mint in large bowl.
• Mix flour and cornstarch in pie dish. Add enough vegetable oil to heavy large pot to reach depth of 3 inches. Heat to 350°F. Sprinkle calamari with salt and pepper. Dredge calamari in flour mixture; shake off excess. Working in batches, add calamari to pot and deep-fry just until crisp and brown, about 3 minutes per batch. Using slotted spoon, transfer calamari to paper towels and drain.
• Add calamari to bowl with chayote salad; add coconut, cashews and 2/3 cup dressing and toss to coat. Divide salad among 8 plates and serve.
• *Available at Asian markets and some supermarkets nationwide.