Tempura squid with organic dill and saffron aioli
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Cake flour |
| 1½ | cup | Bread flour |
| 6 | tablespoons | Baking soda |
| Salt | ||
| 2 | cups | Warm water |
| 2 | tablespoons | Chopped fresh dill |
| 10 | ounces | Clam juice |
| ¼ | teaspoon | Saffron in 3/4 cup hot water |
| 4 | Egg yolks | |
| 6 | tablespoons | Chopped garlic |
| Pepper | ||
| 16 | ounces | Grapeseed oil |
| 8 | ounces | Squid cut into round circles |
Directions
For tempura batter, take mixing bowl and add cake flour, bread flour, baking soda, salt, and warm water. Whisk until batter is smooth. Add dill and whisk until dill is incorporated into the batter. Set batter aside. For the saffron aioli, mix 10 ounces clam juice and saffron in a Kitchen Aid bowl. Let sit about 10 minutes; remove saffron tea. Add 4 yolks to the bowl with 3 ounces chopped garlic, 1 ounce salt and 1 ounce pepper. Turn mixing bowl on level or speed Whisk about 15 seconds and turn on speed 2. Add saffron tea and grapeseed oil slowly until the mixture looks like mayonnaise. Remove aioli from bowl and put to the side.
For calamari, toss calamari with tempura batter. Fry in fryer until golden brown. Remove and lay on paper towel to remove grease. Serve with aioli.
Yield: 2 to 3 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9290 - TIMOTHY DEAN Converted by MM_Buster v2.0l.