TEMPURA CALAMARI WITH SPICY HONEY GARLIC & LEMON GRASS SAUCE

TEMPURA CALAMARI WITH SPICY HONEY GARLIC & LEMON GRASS SAUCE image

Yield 2

Number Of Ingredients 15

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This recipe is from Sam Okamoto Wasabi at Quinault Beach Resort, WA
1 tablespoon minced ginger
1 tablespoon minced garlic
1/2 tablespoon Korean chili flakes
1 tablespoon peanut oil
1 teaspoon fermented black bean -- washed and chopped
2 tablespoons brown sugar
3 tablespoons chicken stock
1/4 cup "Mel Ploy" Sweet Chili Sauce
1 teaspoon fish sauce
1 cup honey
1 tablespoon soy sauce
1 tablespoon of each minced cilantro leaves, basil and mint
1 tablespoon lime juice
½ stalks lemon grass -- crushed whole

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