Five-Spice Calamari With Dipping Sauce

Five-Spice Calamari With Dipping Sauce
Five-Spice Calamari With Dipping Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • DIPPING SAUCE:

  • 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) (available at Asian markets)

  • 1

    teaspoon dry mustard

  • 1

    garlic clove minced

  • 1/4

    cup mayonnaise

  • CALAMARI:

  • Vegetable oil for frying

  • 1

    cup all-purpose flour

  • 1

    tablespoon Chinese five-spice powder

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 1

    cup buttermilk

  • 15

    ounces cleaned calamari tentacles left

  • whole, bodies cut into 1/2" rings

Directions

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.) For calamari: Pour oil to depth of 3 inches in heavy large pot. Heat to 350 degrees. 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. This recipe yields 4 to 6 appetizer servings.

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