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Ingredientes
- 2 Tbsp. oriental sesame oil
- 2 Tbsp. chopped shallot
- 1 Tbsp. honey
- 1 Tbsp. rice vinegar
- 2 tsp soy sauce
- 2 tsp fish sauce (nam pla) (available at Asian markets)
- 1 tsp dry mustard
- 1 x garlic clove chopped
- 1/4 c. mayonnaise Vegetable oil for frying
- 1 c. all-purpose flour
- 1 Tbsp. Chinese five-spice pwdr
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 c. buttermilk
- 15 ounce cleaned calamari tentacles left whole, bodies cut into 1/2" rings
Direcciones
- For dipping sauce: Combine all ingredients except mayonnaise in processor. Blend well. Transfer to bowl. Stir in mayonnaise. (Can be prepared 1 day ahead. Cover and chill. Whisk before serving.)
- For calamari: Pour oil to depth of 3 inches in heavy large pot. Heat to 350 degrees. Whisk next 4 ingredients in large bowl to blend. Pour buttermilk into another large bowl. Add in calamari to buttermilk.
- Working in batches, remove calamari; dredge in flour mix. Fry till just crisp, about 2 min. Using slotted spoon, transfer to paper-towel-lined plate to drain. Serve hot with sauce.
- This recipe yields 4 to 6 appetizer servings.
- Comments: "On a trip to Longboat Key in Florida, my fiance and I ate at Pattigeorge's," writes Wendy J. Harbart of Forest Hills, New York. "The five-spice calamari was out of this world."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 325 | |
| Calories from Fat 171 | 53% |
| Total Fat 19.33g | 24% |
| Saturated Fat 2.97g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 824mg | 34% |
| Potassium 167mg | 5% |
| Total Carbs 32.52g | 9% |
| Dietary Fiber 0.9g | 3% |
| Sugars 7.56g | 5% |
| Protein 5.8g | 9% |
