Directions:
- Combine salt, pepper, garlic, fish sauce, wine, eggs, pepper sauce and paprika in blender and blend 30 seconds.
- Pour mixture into a large bowl and stir in flour just until combined.
- Do not overmix.
- Add calamari.
- Cover with plastic warp and refrigerate at least 1 hour.
- Just before cooking, stir cornstarch into calamari mixture.
- (important for crispness) Heat oil in large deep saucepan to 375°F (pinch of flour dropped into oil bubbles).
- Drop small batch of calamari into hot oil.
- Do not crowd the pan.
- Cook in batches until calamari rings are golden brown and crispy (about 2 minutes).
- Remove and drain on paper towels.
- To serve; fill each lettuce leaf with 1 cup calamari and serve with Curry Mayo.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4600.15 Kcal (19260 kJ) | ||
| Calories from fat | 4054.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 450.55g | 693% | |
|---|---|---|---|
| Cholesterol | 573.89mg | 191% | |
| Sodium | 3016.98mg | 126% | |
| Potassium | 1860.77mg | 40% | |
| Total Carbs | 98.48g | 33% | |
| Sugars | 19.15g | 77% | |
| Dietary Fiber | 14.93g | 60% | |
| Protein | 50.4g | 101% | |
| Vitamin C | 133.7mg | 223% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 3.1mg | 17% | |
| Calcium | 1463.4mg | 146% | |
| Amount Per 100 g | |||
| Calories | 284.17 Kcal (1190 kJ) | ||
| Calories from fat | 250.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.83g | 693% | |
|---|---|---|---|
| Cholesterol | 35.45mg | 191% | |
| Sodium | 186.37mg | 126% | |
| Potassium | 114.95mg | 40% | |
| Total Carbs | 6.08g | 33% | |
| Sugars | 1.18g | 77% | |
| Dietary Fiber | 0.92g | 60% | |
| Protein | 3.11g | 101% | |
| Vitamin C | 8.3mg | 223% | |
| Vitamin A | 0.1mg | 76% | |
| Iron | 0.2mg | 17% | |
| Calcium | 90.4mg | 146% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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