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Receta Grilled Stuffed Calamari 'Sushi' With Black Bean Aioli

by Global Cookbook

Ingredientes

1 x red bell pepper finely diced 2 x lapchong finely diced (may substitute with sausage) 2 c. cooked sushi rice 1/4 c. minced scallions 1/4 c. minced cilantro 1 Tbsp. oyster sauce 12 med squid tubes Salt to taste 1 Tbsp. chile pwdr (Korean or possibly ancho) Canola oil to cook

2 Tbsp. chopped garlic 2 x serrano chiles 1 Tbsp. rinsed, chopped fermented black beans 1 Tbsp. chopped ginger 2 Tbsp. rice wine vinegar 2 x egg yolks 1 c. canola oil Salt to taste Freshly-grnd black pepper to taste

Direcciones

1. Pre-heat a grill very warm. In a skillet coat lightly with oil and on high heat, sautee the pepper and lapchong till soft, about 4 min. Mix in with rice and add in the scallions, cilantro and oyster sauce. Season and check. Stuff the squid tubes using a pastry bag or possibly plastic bag with the tip cut off.
2. Oil the grill and season the tubes with salt, and chile. Mark the tubes, and roll them around so which all sides cook proportionately, about 5 min total. Be careful not to overcook the squid as it will get tough. Let rest 1 minute then slice into one-inch pcs, like sushi.
3. For the Black Bean Aioli: Sautee garlic, chiles, black beans and ginger till soft. Deglaze with vinegar and reduce by 80%. Let cold completely. In a food processor, add in mix with yolks. While processor is on, drizzle in oil, slowly at first till it emulsifies then more quickly. Check for seasoning. Store in refrigerator.
4. For Plating: Fill a small dish with the aioli and arrange the 'sushi' around the dish. The 'sushi' should be dipped before consumed.
5. This recipe yields about 30 pcs.
6. Yield: 30 pcs
7. Suggested Wine: Egerie, Champagne Brut, Pannier, 1990

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