Fried Calamari With Chile Coconut Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Cuisine a Latina by Michelle Bernstein and Andrew Freidman Ingredients:
2 cups unsweetened coconut milk |
3 shallots, chopped |
3 garlic cloves, chopped |
1 medium jalapeno chile, chopped |
1 tbs chopped peeled fresh ginger |
1/2 cup chopped fresh cilantro |
1 tbs grated lemon zest |
3 tbs asian fish sauce |
canola oil, for deep frying |
2 cups all-purpose flour |
1 pound cleaned squid (bodies and tentacles), bodies cut into 1/4-inch wide rings |
Directions:
1. For the sauce, put the coconut milk, shallots, garlic, jalapeno, ginger, cilantro, lemon zest, and fish sauce in a blender and puree until very smooth. Transfer to a medium serving bowl. (The sauce can be refrigerated in an airtight container for up to 3 days.) Let come to room temperature before serving.
2. To fry the calamari, pour 3 inches of oil into a deep heavy pot and heat over medium heat to 350 degrees. Put the flour in a large shallow bowl. Add the squid to the bowl and toss to coat with the flour.
3. Carefully add the squid to the oil, a small handful at a time, shaking off an excess flour, and fry until crispy and just barely golden, about 1 minute. Use a slotted spoon to transfer the squid to the sauce, gently shaking off any excess oil as you remove it. Be sure to let the oil return to 350 degrees between batches. Gently stir the squid in the sauce and serve.
|
|