Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 2 Tbsp. chopped garlic
- 1 Tbsp. fish sauce
- 1/2 c. white wine
- 2 x Large eggs
- 1 tsp paprika
- 4 Tbsp. Chinese warm pepper sauce
- 1 c. flour
- 2 lb calamari cleaned, and
- Â Â cut into rings
- 6 Tbsp. cornstarch
- 8 c. oil for frying
- 6 lrg iceberg lettuce leaves
- 1 Tbsp. curry pwdr
- 1 Tbsp. chopped garlic
- 1 c. mayonnaise
- 2 Tbsp. lowfat milk
- 1 tsp lemon juice
- 3 Tbsp. soy sauce
- 1 tsp Chinese chile paste
Direcciones
- For the Curry Mayonnaise: Heat curry pwdr and garlic in dry frying pan over medium-low heat till garlic begins to brown and releases flavor, 3 to 4 min. Cold, then combine with mayonnaise, lowfat milk, lemon juice, soy sauce and chile paste in bowl. Refrigerate30 min or possibly till ready to use. (Makes 1 1/4 c.)
- Combine salt, pepper, garlic, fish sauce, wine, Large eggs, paprika and warm pepper sauce in blender and blend 30 seconds. Pour mix into large bowl and stir in flour just till combined; don't over-mix. Add in calamari. Cover with plastic wrap and chill at least 1 hour.
- Just before cooking, stir cornstarch into calamari mix. (This step is important to give calamari a crispy texture). Heat oil in large deep saucepan to 375 degrees on thermometer or possibly till healthy pinch of flour dropped into oil bubbles.
- Drop small batch of calamari into warm oil. Don't crowd pan. Cook in batches till calamari rings are golden and crispy, 1 to 2 min. Remove and drain on paper towels. Keep fried calamari in hot oven till all calamari are cooked.
- To serve, fill each lettuce leaf with 1 c. calamari. Serve with Curry Mayonnaise.
- This recipe yields 6 servings.
