CALAMARI FROZEN RECIPES

Steps:

• Preheat the deep fryer to 375 degrees F.
• Whisk the egg whites and flour together until smooth. Dip the calamari rings into the egg white batter. Toss calamari rings in the panko, 1 piece at a time.
• In a deep fryer set at high temperature, fry the panko-coated calamari until golden, about 2 minutes. Season with kosher salt and serve immediately.
• Bring a pot of water to a boil and blanch the lotus root for 20 seconds. Refresh in cold water.
• Add lotus root, julienned papaya, orange juice, Thai chile and kosher salt. Mix well.
• Let stand for 15 minutes before serving.
• Yield: 2 cups

Steps:

• Rinse squid and slice tubes into 1/2 inch rings.
• Leave the tentacles whole and set aside.
• Prepare a bowl of water with ice.
• In a medium bowl combine onion, garlic, celery, red peppers, parsley, olive oil lemon juice, vinegar, salt and fresh pepper.
• Bring a medium pot filled with water and a pinch of salt to a boil.
• Add calamari all at once and cook until tender yet cooked, (I test it by tasting a ring) about 45 - 60 seconds.
• Quickly drain when cooked and add to the ice bath until cool, 4 - 5 minutes.
• Combine squid with the salad and toss well.
• Taste for salt and add additional seasoning and lemon juice if needed.
• Cover and refrigerate at least an hour or overnight for best results.