FRIED CALAMARI WITH SPICY RED SAUCE
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Add the olive oil to a medium pot over medium heat. Once it's hot, add the onions and garlic and cook until the onions are translucent, 3 to 4 minutes. Add the tomato paste and red pepper flakes and stir until the tomato paste is thoroughly incorporated. Add the crushed tomatoes to a food mill and process the tomatoes directly into the pot. Add the grated carrots and season with kosher salt. Reduce to low heat and simmer for 20 minutes. Adjust the seasoning as needed. Cover and put aside to keep warm.
- Heat the canola oil in a large Dutch oven or large heavy-bottomed pot over medium-high heat to 350 degrees F. Line a sheet tray with paper towels.
- Add the rice flour, semolina flour, pepper and 2 teaspoons kosher salt to a large shallow dish and mix until thoroughly combined. Working in 3 batches, toss the calamari, pickled pepper slices and rosemary sprigs in the seasoned flour, then scoop them out with a pasta spider and shake off the excess; transfer to the oil. Fry for 90 seconds, then remove to the paper towels and season with flaky sea salt. Repeat until all the calamari is cooked.
- Serve with the lemon wedges and spicy marinara on the side.
TEMPURA SQUID
Roy Brett's crunchy tempura squid makes a great sharing dish. You can prep your squid in advance and keep it in the fridge until you're ready
Provided by Roy Brett
Categories Snack, Starter
Time 1h
Number Of Ingredients 16
Steps:
- To prepare the squid, reach inside the body and gently release the inners. Carefully pull the tentacles, trying to bring all of the inners away from the body, with the ink sac intact (don't worry if it doesn't stay intact, it just makes for cleaner preparation if it does).
- To prepare the tentacles, cut just above the eyes and halve any long tentacles - keep them whole if they aren't too long. Discard the inners and head.
- Remove the quill from inside the body (reach inside and it will come away easily - it looks like a piece of plastic) and discard.
- With your fingers, remove the wings from either side of the squid's body. Pull off and discard the skin from the wings and body, setting these aside.
- Prepare the body. You will see a line where the quill sat - simply run a sharp knife along that line to open up the body. Score the inside part of the body and slice into bite-sized pieces. Rinse the tentacles, wings and body well, then transfer to a bowl of ice-cold water, ready for cooking.
- To make the dipping sauce, dissolve the sugar in the lime juice and fish sauce. Mix in the chilli, garlic, ginger and nuts, and set aside.
- To make the batter, mix the flours with a pinch of sea salt and a pinch of freshly ground white pepper. Whisk in the sparkling water and crushed ice, then fold in the coriander.
- Heat the oil in a deep-fat fryer or large heavy-based saucepan (no more than half-full) to 180C, or until a piece of bread browns in about 45 secs. Drain the squid, tip into the batter and mix well. Fry in two batches, rubbing the squid gently with your fingers as it enters the hot oil, to separate the pieces. Cook for 2-3 mins until crisp and lightly coloured, then drain on kitchen paper and season.
- Add the coriander to the dipping sauce and pour into a little dish. Pile the squid around it and squeeze over the lime juice.
Nutrition Facts : Calories 469 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 2.6 milligram of sodium
LEMONGRASS SAUCE
Provided by Florence Fabricant
Categories condiments, side dish
Time 30m
Yield 1 1/2 cups, about 8 servings
Number Of Ingredients 10
Steps:
- Combine the vinegar, sugar, water, fish sauce and lime juice in a small, nonreactive saucepan. Bring just to a boil; then, add the lemongrass and the lime leaf and simmer for 30 seconds.
- Remove from heat, and place the saucepan in a bowl of ice and water to chill it until it is room temperature, about 10 minutes.
- Stir in the cilantro, scallions and chilies to taste.
Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 709 milligrams, Sugar 4 grams
TEMPURA DIPPING SAUCE
The traditional Japanese dipping sauce for shrimp or vegetable tempura. This is the full-flavored version - unlike the thinner, watery, less robust sauce being served in some restaurants. Serve in small bowls at each setting. Optionally, provide grated fresh ginger and grated daikon to mix into sauce.
Provided by CRIMSON667
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- In a small saucepan, bring water to a boil. Stir in dashi, and cook for 2 minutes. Remove from heat, and stir in mirin and soy sauce.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 5.3 g, Fiber 0.1 g, Protein 0.6 g, Sodium 452.8 mg, Sugar 4.8 g
TEMPURA CALAMARI WITH SPICY HONEY GARLIC & LEMON GRASS SAUCE
Categories Sauce Fish Appetizer Fry Cocktail Party Low Carb Quick & Easy
Yield 2
Number Of Ingredients 15
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
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