Five-Spice Calamari with Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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On a trip to Longboat Key in Florida, my fiancé and I ate at Pattigeorge's, writes Wendy J. Harbart of Forest Hills, New York. The five-spice calamari was out of this world. Ingredients:
2 tablespoons oriental sesame oil |
2 tablespoons minced shallot |
1 tablespoon honey |
1 tablespoon rice vinegar |
2 teaspoons soy sauce |
2 teaspoons fish sauce (nam pla) |
1 teaspoon dry mustard |
1 garlic clove, minced |
1/4 cup mayonnaise |
vegetable oil (for frying) |
1 cup all purpose flour |
1 tablespoon chinese five-spice powder |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 cup buttermilk |
15 ounces cleaned calamari, tentacles left whole, bodies cut into 1/2-inch rings |
Directions:
1. 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 refrigerate. Whisk before serving.)
2. For calamari: Pour oil to depth of 3 inches in heavy large pot. Heat to 350°F. Whisk next 4 ingredients in large bowl to blend. Pour buttermilk into another large bowl. Add calamari to buttermilk. Working in batches, remove calamari; dredge in flour mixture. Fry until just crisp, about 2 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain. Serve warm with sauce.
3. *Available in the Asian foods section of many supermarkets.
4. **A blend of ground anise, cinnamon, star anise, cloves and ginger available in the spice section of most supermarkets.
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