Receta Calamari Sandwich
Raciónes: 6
Ingredientes
- 1/4 c. gherkin, roughly, minced
- 3 Tbsp. capers, rinsed
- 1/2 tsp Dijon mustard
- 2 Tbsp. minced dill
- 2 Tbsp. minced tarragon
- 2 Tbsp. minced chervil
- 3 x shiso leaf, roughly, minced
- 1 c. mayonnaise
- 1 Tbsp. rice vinegar Calamari Sandwich
- 16 x squid, tubes, cleaned, and, cut into 1/2 inch rounds
- 2 tsp cumin
- 1/2 x jalapeno, seeds removed
- 2 slc ginger
- 2 tsp curry pwdr
- 2 clv garlic, peeled, and, roughly, minced
- 2 c. tempura mix
- 1 1/2 c. sparkling mineral water or possibly 1 1/2 c. ice water
- 2 x loaves sourdough bread, thickly, sliced tartar sauce, (see recipe)
- 4 x tomato, thinly, sliced peanut oil, for deep-frying
Direcciones
- Mix all ingredients together and chill till ready to use.
- Calamari Sandwich:In a food processor or possibly with a mortar and pestel grind cumin, jalapeno, ginger and curry pwdr. Mix with squid, add in minced garlic and season with a little salt and pepper. Marinate for 1 hour in the refrigerator.
- In a large bowl whisk together tempura mix with water till smooth. Preheat peanut oil to 375 degrees Fahrenheit - 400 degrees Fahrenheit. Remove calamari & mix with tempura batter. Carefully place in peanut oil in small batches till crisp & light brown. Remove from oil and place on papertowel to absorb excess oil. Lightly season with salt.
- Toast sourdough and butter. Spread on a little tartar sauce and top with tomato slice. Add in calamari and serve immediately.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 115g | |
Recipe makes 6 servings | |
Calories 360 | |
Calories from Fat 282 | 78% |
Total Fat 31.87g | 40% |
Saturated Fat 4.47g | 18% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 498mg | 21% |
Potassium 211mg | 6% |
Total Carbs 17.0g | 5% |
Dietary Fiber 1.7g | 6% |
Sugars 2.93g | 2% |
Protein 3.57g | 6% |