Calamari with Sesame Sauce
Ingredients:
2 pounds large whole squid, cleaned and cut 48 ounces vegetable oil
up, or 1-1/2 pounds cleaned squid, cut up
3 cups all-purpose flour
1/4 cup soy sauce
1 tablespoon sesame oil
1-1/2 teaspoons rice vinegar
1 garlic clove, finely chopped
1 teaspoon ground ginger
1/2 teaspoon sugar
1 tablespoon sesame seeds, toasted
Salt and fresh cracked black pepper to taste
Cooking Instructions:
1. Combine the soy sauce, sesame oil, rice vinegar, garlic, ginger, sugar
and sesame seeds in a small bowl. Stir briefly to blend flavors. Adjust
with 1 tablespoon of water if too salty. Set aside.
2. Rinse the squid in several changes of water and cut into 1/4-inch rings.
Cut tentacles in half lengthwise if they are too big. Shake off excess water
in a strainer. Lay a clean towel on a flat surface and evenly spread the
squid over it. Cover with another clean towel, roll up with the other towel
and squid and let sit for a few minutes.
3. Preheat a deep fryer to 350 degrees. Meanwhile, season the flour with
the salt and pepper and place in a bowl.
4. When the oil as reached the proper temperature remove about a quarter
of the from the towels, more or less depending on the size of your fryer,
and toss it into the flour mixture. Move the squid around until well coated,
shaking off any excess. Transfer the floured squid to a strainer and shake
off more flour.
5. Place the coated squid into the frying basket and slowly lower it into
the hot oil, covering to prevent oil splatter.
6. Cook squid for about 2 to 3 minutes, or until golden brown, being careful
not to overcook.
7. Drain the cooked squid on paper towels and serve immediately with the
sauce.
8. Repeat with the remaining squid.
Makes 8 appetizer servings.