SWEET AND SOUR CALAMARI RECIPES
SALT AND PEPPER CALAMARI WITH SWEET AND SOUR SAUCE RECIPE ...
Provided by Emeril Lagasse : Cooking Channel
Categories appetizer
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 28
Steps:
- Cut the body sacs of the squid into 1/2-inch rings and trim the tentacles as necessary. In a mixing bowl, combine the buttermilk with the hot sauce. Place the squid pieces in the buttermilk mixture and marinate for 30 minutes. In a separate bowl or baking dish, combine the flour with the cornstarch, salt, and pepper. Heat the oil in a medium, heavy stockpot to 375 degrees F. Drain the buttermilk from the squid and discard buttermilk. Dredge the squid pieces in the flour mixture and shake off any excess flour. Carefully slip the squid into the hot oil, and cook in batches, turning occasionally, just until the squid float to the surface of the oil and stop crackling, 1 to 2 minutes. (The squid should just be turning a pale golden color when ready.) Using a slotted spoon, remove the calamari from the oil and drain on paper towels. Season, to taste, with Essence and additional salt, if needed. Serve hot with Sweet and Sour Sauce.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
- Heat the oil in a small saucepan over medium-high heat. When hot, add the onions and cook, stirring, until softened, about 2 minutes. Add the ginger and cook, stirring constantly, for 30 seconds. Stir in the pineapple, vinegar, ketchup, chili garlic sauce, and the sugar. Bring the sauce to a simmer and cook, stirring, for 3 minutes. In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add to the sauce mixture and bring to a boil. Cook for 1 minute, remove from the heat, and cool slightly.
- Pour the sauce into a small food processor or blender and pulse several times. Serve warm.
CALAMARI TOAST WITH HAWTHORN SWEET-AND-SOUR SAUCE | FOOD ...
This crunchy party appetizer from 2021 F&W Best New Chef Lucas Sin, of Junzi Kitchen and Nice Day in New York City, is inspired by classic Chinese shrimp toast. Here, Sin combines calamari and shrimp for the toast topper; a quick blitz in the food processor yields a tasty mixture that fries up perfectly crisp. Haw flakes, Chinese sweets made from the fruit of Chinese hawthorn, are a sweet and tangy snack usually served to guests with tea or as a treat for children; here, Sin uses them to flavor a dipping sauce for the toasts. The sauce can be used immediately, but Lucas recommends refrigerating it overnight for the best flavor. For a store-bought alternative, Sin recommends Mae Ploy Sweet Chili Sauce.
Provided by Lucas Sin, Eat Nice Day, NYC
Categories Appetizers
Total Time 1 hours 0 minutes
Number Of Ingredients 23
Steps:
- Make the sauce:
- Make the calamari toast:
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SALT AND PEPPER CALAMARI WITH SWEET AND SOUR SAUCE ...
In a mixing bowl, combine the buttermilk with the hot sauce. Place the squid pieces in the buttermilk mixture and marinate for 30 minutes. In a separate bowl or baking dish, combine the flour with the cornstarch, salt, and pepper. Heat the oil in a medium, heavy stockpot to 375 degrees F. Drain the buttermilk from the squid and discard buttermilk. Dredge the squid pieces in the flour mixture and shake off any excess flour.
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SALT AND PEPPER CALAMARI WITH SWEET AND SOUR SAUCE ...
Directions. Cut the body sacs of the squid into 1/2-inch rings and trim the tentacles as necessary. In a mixing bowl, combine the buttermilk with the hot sauce. Place the squid pieces in the buttermilk mixture and marinate for 30 minutes. In a separate bowl or baking dish, combine the flour with the cornstarch, salt, and pepper.
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