Friday, March 16, 2018
JAPANESE CALAMARI WITH WASABI MAYO
Canadian Living Magazine: November 2016
his calamari is speckled with flecks of sweet nori and served with a tasty dipping sauce that packs a punch. Add the wasabi paste to the mayo a little at a time so you can adjust the amount to suit your taste. Deep-frying is best done in batches for the most consistent results; adding too much calamari at once will bring down the temperature of the oil.
Prep time 30 minutes
Total time 30 minutes
Portion size 6 servings
1/4 cup Japanese mayonnaise (such as Kewpie)
1 green onion, minced
1 teaspoon lime juice
1 teaspoon prepared wasabi
1/3 cup all-purpose flour
1 sheet nori, torn in small pieces
Pinch each salt and pepper
340 g squid
vegetable oil for frying
Wasabi Mayo: In a small bowl, stir together mayonnaise, green onion, lime juice and wasabi. Set aside. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Calamari: In a food processor, pulse together flour, nori, salt, and pepper until nori is coarsely ground, about 3 minutes. Transfer to bowl. Set aside.
Separate tentacles from the body of squid and remove the backbone, if necessary. Cut body of squid into 1/2-inch thick rings. Dredge rings and tentacles in flour mixture, turning to coat and shaking off excess.
In a large deep skillet or Dutch oven, pour enough oil to come 2 inches up side; heat until a deep-fryer thermometer reads 375°F or 1-inch cube of white bread turns golden in 40 seconds. Working in batches, deep-fry squid until crisp, 3 to 4 minutes. Transfer to a rack set over the paper towel-lined baking sheet to drain. Serve with Wasabi Mayo.
Tip from The Test Kitchen: If you don't want to prepare the squid at home, ask the fish counter at your local grocery store to separate the tentacles and remove the backbone for you.