Thai Calamari With Ginger Peppercorn Recipes

THAI CALAMARI WITH GINGER & PEPPERCORN

THAI CALAMARI WITH GINGER & PEPPERCORN image

Categories Shellfish Appetizer Fry Cocktail Party

Yield 6 Servings

Number Of Ingredients 20

Ingredients

Squid:
1/2 lb - Squid Sleeves (cleaned)
Batter:
3 Egg Whites
3 Tbsp - All Purpose flour
2 Tsp - Corn Flour
1 Tsp - Corn Starch
Lots of Cracked Black Pepper
Dash of Cayenne Pepper
Dash of Sugar
Dash of Salt
1 1/2 Tbsp Soy Sauce
Sauce:
1 Tbsp - Grated or Minced Ginger
1 Bunch Cilantro (coriander) - Finely Minced
3-4 Glugs - Oyster Sauce
1 Tbsp Sugar (honey works well too)
Green Peppercorns (the ones packed/pickled in water)
Fryer:
1 Jug - Canola Oil, Vegetable oil or Grape Seed Oil

Steps:

Preparing the Squid: Use the sleeves not the tentacles. Although, you can use both if you like - no biggie. Rinse and toss in a colander to get the slime off then pat pieces dry. Cut the squid sleeves lengthwise, down the center. Unfold and score each piece crosswise. Do not cut through. This will help them curl up when frying. Frying Method: Mix all of the batter ingredients. Final mixture should be consistency of thick pancake batter. Fill a dutch oven or a heavy pot halfway up with the oil and crank on heat. I don't have an oil thermometer, but they say the ideal temp for frying is between 350 and 375 degrees. Just heat the oil on high and flick a couple drops of water or a drop of batter in the pot. If it starts hissing and sizzling then you are hot enough. Back the temp down to medium/high. Dredge the squid in the batter until liberally covered. drop right in to the oil and fry until golden - 2 min. Only do a few at a time. Do not crowd the pan. Remove from oil and drain on paper towel and let cool - at least 5-10min. If the pieces aren't completely covered with batter when put into the oil, oil will penetrate the crust and make the batter soggy. If not crispy, FRY AGAIN!. Don't burn the calamari, just crisp them up a bit more. Finishing Sauce: Combine sauce ingredients in a bowl and add to a large hot saucepan. Sauce will be thick... This is fine. Once hot, add calamari a bit at a time - don't soak with the sauce. Just coat. Pour into bowl and serve immediately!

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