ezRecipe-Zee: Cooking Recipe: How to make Five-Spice Calamari With Dipping Sauce

Five-Spice Calamari With Dipping Sauce

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Date Added:	April 15, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Appetizers, Restaurant, Seafood / Shellfish, Copy Cat / Restaurant

Ingredients:

                    === DIPPING SAUCE ===
2     tablespoons   oriental sesame oil
2     tablespoons   minced shallot
1     tablespoon    honey
1     tablespoon    rice vinegar
2     teaspoons     soy sauce
2     teaspoons     fish sauce (nam pla)
                    = (available at Asian markets)
1     teaspoon      dry mustard
1                   garlic clove
1/4   cup           mayonnaise
                    === CALAMARI ===
                    Vegetable oil
1     cup           all-purpose flour
1     tablespoon    Chinese five-spice powder
1/2   teaspoon      salt
1/4   teaspoon      freshly-ground black pepper
1     cup           buttermilk
15    ounces        cleaned calamari
                    whole, bodies cut into 1/2" rings

Directions: one line for each direction. When saved the lines will be numbered.

For dipping sauce: Combine all ingredients except mayonnaise in processor. Blend well. Transfer to bowl. Stir in mayonnaise. (Can be prepared 1 day ahead. Cover and refrigerate. Whisk before serving.)
For calamari: Pour oil to depth of 3 inches in heavy large pot. Heat to 350 degrees. Whisk next 4 ingredients in large bowl to blend. Pour buttermilk into another large bowl. Add calamari to buttermilk.
Working in batches, remove calamari; dredge in flour mixture. Fry until just crisp, about 2 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain. Serve warm with sauce.
This recipe yields 4 to 6 appetizer servings.
Comments: "On a trip to Longboat Key in Florida, my fianc� and I ate at Pattigeorge's," writes Wendy J. Harbart of Forest Hills, New York. "The five-spice calamari was out of this world."

Notes:
Recipe from the R.S.V.P. column - Pattigeorge's, Longboat Key, FL

Nutrition Facts not Available

Rating: ()

Added On: April 15, 2008

* Bon App�tit, June 2001