Salt bake squid with a sesame hoisin sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | calamari; cut into 1 rings |
| 1.00 | cup | buttermilk |
| ¼ | cup | kosher salt |
| ¼ | cup | freshly-cracked black pepper |
| 1.00 | cup | flour |
| 2.00 | quart | vegetable oil; for frying |
| 2.00 | jalapenos; seeded, and | |
| 1 | finely chopped | |
| ½ | cup | sugar |
| 2.00 | cup | hoisin sauce |
| 1.00 | cup | water |
| 1 | juice of 2 small limes | |
| 2.00 | teaspoon | minced garlic |
| ½ | cup | chopped toasted peanuts |
| 2.00 | tablespoon | black sesame seeds |
| 2.00 | tablespoon | julienned holly or asian basil |
| 1 | chopped parsley; for garnish | |
Directions
Preheat the fryer. In a shallow bowl, marinate the calamari in the buttermilk. Season with salt and pepper. Marinate for 1 hour under refrigeration. In another shallow bowl, combine the kosher salt, black pepper and flour together. Drain the calamari. Dredge the calamari in the seasoned flour, coating completely and shake off the excess. In a food processor, puree the jalapenos with the sugar. Add the hoisin sauce, water, and lime juice. Add the minced garlic. Puree until fully incorporated. Pour into a glass container. Allow the sauce to sit for 1 hour to allow the sugar to dissolve. Stirring occasionally.
Stir in the peanuts, sesame seeds and basil. When the oil is hot, fry the calamari in batches, until golden-brown, about 2 to 3 minutes.
Remove from the oil and drain on a paper-lined plate. Mound the calamari on a platter. Drizzle the sauce over the calamari and serve.
Garnish with parsley. This recipe yields about 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A48 broadcast 04-21-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-25-1997
Recipe by: Emeril Lagasse
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