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Salt Bake Squid With A Sesame Hoisin Sauce
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−1/2 Pound Calamari; cut into 1" rings
Cup Buttermilk
/4 Cup Kosher salt
/4 Cup Freshly−cracked black pepper
Cup Flour
Quart Vegetable oil; for frying
Jalapenos; seeded, and
Finely chopped
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1
/2 Cup Sugar
Cup Hoisin sauce
Cup Water
Juice of 2 small limes
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Teaspoon Minced garlic
/2 Cup Chopped toasted peanuts
Tablespoon Black sesame seeds
Tablespoon Julienned Holly or Asian Basil
Chopped parsley; for garnish
Preheat the fryer. In a shallow bowl, marinate the calamari in the
buttermilk. Season with salt and pepper. Marinate for 1 hour under
refrigeration. In another shallow bowl, combine the kosher salt, black
pepper and flour together. Drain the calamari. Dredge the calamari in the
seasoned flour, coating completely and shake off the excess. In a food
processor, puree the jalapenos with the sugar. Add the hoisin sauce, water,
and lime juice. Add the minced garlic. Puree until fully incorporated. Pour
into a glass container. Allow the sauce to sit for 1 hour to allow the sugar
to dissolve. Stirring occasionally. Stir in the peanuts, sesame seeds and
basil. When the oil is hot, fry the calamari in batches, until golden−brown,
about 2 to 3 minutes. Remove from the oil and drain on a paper−lined plate.
Mound the calamari on a platter. Drizzle the sauce over the calamari and
serve. Garnish with parsley. This recipe yields about 6 servings.
Salt Bake Squid With A Sesame Hoisin Sauce
545
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