Salt and Pepper Calamari

Salt and Pepper Calamari


Asian Sauce:
2 Lemongrass bunches
1 Knob Ginger
6 Red Chillies
1 Bunch Coriander - roughly chopped
2 Tbls Mint Sauce
2 Lemons - juiced
1.2 Litres of Light Soy
2 Bottle of Ketchup
2 Cups Water
1/2 cup Sesame Oil

Coriander Aoli:
6 Egg Yolks
1/2 Bunch Coriander
3 Tbls Vinegar
1 Tps Mint Garlic
2 Tps Dijon Mustard
2 Litres of Oil.

Sweet Soy:
1 bottle of ketchup
1/2 Cup Soy

Salt and Pepper Calamari:
1/2 Cup Chinese five spice
1 and 1/2 Tbls Onion Powder
1 and 1/2 Tbls Garlic Powder
1 and 1/2 Tbls Black Pepper


Asian Sauce:

Fry off ginger, chillies, lemon grass and coriander until aromatic, add rest of ingredients, bring to boil, then simmer for 10 minutes.

Coriander Aoli:

Place the egg yolks, coriander, vinegar, garlic and sauces into a blender. Blend until smooth and then slowly add oil until thickened. Season to Taste.

Sweet Soy:

Combine ketchup and soy, bring to boil, simmer and reduce for 10 minutes.

Salt and Pepper Calamari:

Combine all ingredients and shake over squid. Fry, bake or deep fry as per liking.

Credits: Jamie Flett - Vanilla Cafe Bar

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