Best Kung Pao Calamari Recipes

Korean Calamari image

Provided by Nigella Lawson : Food Network

Time 1h

Yield 2 servings

Number Of Ingredients 10

1 cup sushi rice
5 to 6 ounces (6 baby) squid
2 tablespoons rice wine
2 tablespoons Korean gochujang paste
2 tablespoons soy sauce
2 teaspoons sugar
Few dashes Asian sesame oil
2 teaspoons peanut or other flavorless oil
Large handful fresh baby corn, or green beans, cut into 1/2-inch chunks
6 thin or 3 large scallions, sliced

Steps:

Put the sushi rice on to cook following the package instructions or in a rice cooker following its instructions.
Cut the tentacles out of the squid bodies, then slice the calamari into rings and put them in a bowl with the tentacles and the 2 tablespoons rice wine. Leave for 15 minutes, then strain, reserving the liquid in a bowl.
To this bowl add the Korean pepper paste, soy sauce, sugar, and few dashes of sesame oil, and stir to combine.
Put a wok or large, heavy-based frying pan over medium heat and, when it's hot, add the 2 teaspoons peanut oil.
Add the sliced corn and scallions and stir-fry for 2 minutes
Add the drained squid and stir-fry for another until the squid turns opaque, about 1 to 2 minutes.
Add the sauce and stir-fry for 30 seconds or so, until piping hot. Divide the calamari between 2 bowls of the sushi rice and serve
Freeze Note
Fresh squid can be cut into rings and frozen with the tentacles for up to 3 months, in a resealable bag with as much air as possible squeezed out. But first check with your fish seller or supermarket that the squid has not been previously frozen. Thaw overnight in the refrigerator, on a plate to catch drips.

Fried Calamari image

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

2 pounds cleaned squid
Vegetable oil, for frying
2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
Marinara sauce, warmed, for serving
Lemon wedges, for serving

Steps:

Thoroughly pat the squid dry with paper towels. Slice the bodies into 1/2-inch-thick rings and lay on a paper towel-lined baking sheet along with the tentacles; pat completely dry.
Fill a large saucepan halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚F. Whisk the flour, salt and pepper in a large bowl. Toss the squid in the flour to coat. Transfer the squid to a plate, shaking off any excess flour.
Working in batches, fry the squid in the hot oil until golden, about 2 minutes. Drain on clean paper towels.
Serve the squid with warm marinara sauce and lemon wedges.

Kung Pao Shrimp image

Provided by Jet Tila

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

4 to 6 chiles de arbol or other dried chiles
3 tablespoons (45 ml) vegetable or canola oil
2/3 cup (150 g) whole roasted cashews
3 cloves garlic, chopped
3 pounds (600 g) large shrimp, about 21 to 25, peeled and deveined
1 red bell pepper, cut like French fries
1 medium onion, cut into large dice
1/3 cup (90 ml) oyster sauce
2 tablespoons (30 ml) sambal oelek (an Asian chile paste), or more to taste
1 teaspoon cornstarch
1/4 cup (60 ml) chicken stock or water
3 scallions, sliced
1/2 teaspoon sesame oil
Ground white pepper
Steamed rice, for serving

Steps:

In a small dry skillet, toast the dry chiles until they have deepened in color and have begun to release a toasty aroma, 30 seconds to 1 minute. Remove from the skillet and set aside.
Heat a large saute pan over high heat for about 1 minute. When you see the first wisps of white smoke, swirl in the vegetable oil, cashews, garlic, and toasted chiles. Stir and scrape the pan until the garlic is light brown, about 30 seconds.
Toss the shrimp into the pan, stirring constantly, until the shrimp just starts to turn pink and everything starts to smell amazing, about 1 more minute. Add the bell pepper and onions, and cook, stirring, until the onion starts to turn translucent, about 1 minute.
Add the oyster sauce and sambal. Stir the cornstarch into the chicken stock to make a slurry, then add it to the pan. Stir well, scraping the brown bits from the bottom of the pan to deglaze and incorporate them into the sauce. Taste and adjust the seasoning if necessary. When the shrimp have just turned pink and opaque, meaning the shrimp are cooked through, turn off the heat. Sprinkle in the scallions, add the sesame oil and a pinch of white pepper. Stir everything in the pan to coat all the ingredients.
Serve immediately with steamed rice.