Tempura Calamari With Spicy Honey Garlic Lemon Grass Sauce Food

SPICY GARLICKY CALAMARI

Steps:

• For Calamari:.
• Put sliced squid in the eggs, drain excess eggs and put into seasoned flour.
• Shake off excess flour and deep fry until brown and tender.
• In a heated sauté pan, sauté garlic, pepper, and cilantro and add fried squid. Seasoning as needed.
• Served with sliced lemons and/or Sweet Garlic Sauce.
• Garlic Sauce:.
• Combine water and vinegar and bring to a boil.
• Add the brown sugar, garlic, chili garlic paste, salt into the heated liquid and allow to simmer.
• Thicken with the cornstarch slurry.
• Serve with fried item.

TEMPURA CALAMARI WITH SPICY HONEY GARLIC & LEMON GRASS SAUCE

Steps:

• Heat heavy sauce pan until hot. Add oil, stir fry ginger, chili and garlic until almost brown. Add black bean and saute for one minute until all the three ingredients flavor is transfered into oil Add brown sugar and cook until sugar and previous three ingredients are well combined and oil separats. Add honey, chili sauce then bring to a boil. Cook for 10 minutes in low heat until all the spice flavor transfer to the liquid. Add lime juice and herb mixture. Cook for another 5 minutes. Thicken with cornstarch and water mixture. Adjust sweetness by using brown sugar. This sauce does not stay in the cooler. I t contain enough sugar and salt to saty over room temperature for two weeks. Fry 4 ounces squid in tempura batter, place on top of rice crepe, drizzle with sauce. Sprinkle with cashew then serve

LEMON-GARLIC CALAMARI

Steps:

• Clean squid:.
• Hold squid with one hand, with the other hand hold head and pull gently, head and inside of body will come away in one compact piece.
• Cut tentacles from head.
• Remove bone found at open end of squid (it looks like a long thin piece of plastic).
• Clean squid under cold running water
• Rub off brown outer skin.
• Cut squid into 5mm rings.
• Drop rings into rapidly boiling water, reduce heat, simmer 10-15 minutes or until squid is tender.
• Drain.
• Combine lemon juice and oil.
• Add squid, cover, refrigerate overnight.
• Next day, add crushed garlic and parsley to marinade, mix well, let stand 2 hours or longer in marinade.
• Serve in the marinade.

CRUMBED CALAMARI WITH LEMON AND GARLIC AIOLI

Steps:

• Line a baking tray with baking paper.
• Cut calamari into 1 cm thick rings.
• Place flour, salt & pepper into a bowl, mix through.
• Beat eggs and water in a separate bow.
• Place cornflake crumbs or breadcrumbs and a couple of decent sized sprinkles of vegetable seasoning into a third bowl and mix.
• Coat calamari in flour mix, dip into egg mixture and then coat in breadcrumb mixture. Press breadcrumbs on with fingertips. Place on lined baking tray.
• Preheat oven to 150. Pour oil into a deep, heavy-based saucepan. Heat over medium-high heat. Cook calamari rings in batches for 2 to 3 minutes or until light golden.
• Remove calamari to a wire rack over a lined baking tray. Keep warm in oven whilst cooking remaining calamari.
• Mix 3-4 tblspns of good egg mayonnaise with a squeeze of lemon juice and a couple of tspns of crushed garlic, salt and pepper.
• Serve calamari with the garlic/lemon aioli, chips and salad.

TEMPURA DIPPING SAUCE

Steps:

• In a small saucepan, bring water to a boil. Stir in dashi, and cook for 2 minutes. Remove from heat, and stir in mirin and soy sauce.

SPICY FRIED CALAMARI WITH LEMON AIOLI

Steps:

• For the Calamari place the flour and Cajun spice mix in a large bowl and mix. Add the squid and turn until all the pieces are thoroughly coated. Shake off the excess mixture.
• In a large, heavy pot or deep-fryer over medium heat, heat the oil to 375°F or until almost smoking.
• Fry the squid for 2 to 3 minutes, or until a light golden brown.
• Using a slotted spoon, transfer to paper towels to drain.
• Serve immediately with lemon or lime wedges and Lemon Aioli.
• For the Lemon Aioli place the zest, juice, mustard, garlic, egg yolks, pepper, salt, and bread in a blender or food processor and puree to a smooth paste.
• With the machine running, drizzle in the oil. If the aioli appears too thick, add 2 tablespoons of water at a time to adjust the consistency. Store in an airtight jar in the refrigerator for up to 2 weeks.