THAI CALAMARI WITH GINGER & PEPPERCORN
Steps:
- Preparing the Squid: Use the sleeves not the tentacles. Although, you can use both if you like - no biggie. Rinse and toss in a colander to get the slime off then pat pieces dry. Cut the squid sleeves lengthwise, down the center. Unfold and score each piece crosswise. Do not cut through. This will help them curl up when frying. Frying Method: Mix all of the batter ingredients. Final mixture should be consistency of thick pancake batter. Fill a dutch oven or a heavy pot halfway up with the oil and crank on heat. I don't have an oil thermometer, but they say the ideal temp for frying is between 350 and 375 degrees. Just heat the oil on high and flick a couple drops of water or a drop of batter in the pot. If it starts hissing and sizzling then you are hot enough. Back the temp down to medium/high. Dredge the squid in the batter until liberally covered. drop right in to the oil and fry until golden - 2 min. Only do a few at a time. Do not crowd the pan. Remove from oil and drain on paper towel and let cool - at least 5-10min. If the pieces aren't completely covered with batter when put into the oil, oil will penetrate the crust and make the batter soggy. If not crispy, FRY AGAIN!. Don't burn the calamari, just crisp them up a bit more. Finishing Sauce: Combine sauce ingredients in a bowl and add to a large hot saucepan. Sauce will be thick... This is fine. Once hot, add calamari a bit at a time - don't soak with the sauce. Just coat. Pour into bowl and serve immediately!
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