Dipping sauce
2 tablespoons organic sesame oil
2 tablespoons minced shallot
1 tablespoon honey (get raw and local to your area)
1 tablespoon rice vinegar
2 teaspoons Bragg's Liquid Aminos
2 teaspoons fish sauce (nam pla)
1 teaspoon dry mustard
1 garlic clove, minced
1/4 cup mayonnaise--if you can't make your own, use one without canola or soy products.
Calamari
Sunflower oil or Grapeseed oil (for frying)
1 cup all almond flour (Bob's Red Mill is okay but Honeyville's version is finer and costs less in bulk)
1 tablespoon organic chinese five-spice powder check out the FDA's guidelines (in the condiment section) for what is allowed into regular packaged spices
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2-3 egg whites whisked--you can omit this if you have egg allergies
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.)
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 1.5 inches in heavy large pot. Heat to 350°F. Use a candy/fry thermomater keep an eye on the temperature. Whisk next 4 ingredients in large bowl to blend. Dip the calamari in the egg wash. Working in batches, remove calamari; dredge in flour mixture, but don't let it sit in the flour, it will get goopy. Fry until just crisp, about 2 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain. Serve warm with sauce. Season with salt.
Pour oil to depth of 1.5 inches in heavy large pot. Heat to 350°F. Use a candy/fry thermomater keep an eye on the temperature. Whisk next 4 ingredients in large bowl to blend. Dip the calamari in the egg wash. Working in batches, remove calamari; dredge in flour mixture, but don't let it sit in the flour, it will get goopy. Fry until just crisp, about 2 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain. Serve warm with sauce. Season with salt.
Read More http://www.epicurious.com/recipes/food/views/Five-Spice-Calamari-with-Dipping-Sauce-105150#ixzz1glUoAV6D
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