Salt Bake Squid With A Sesame Hoisin Sauce
Instructions:
- 1−1/2 Pound Calamari; cut into 1\" rings
- 1 Cup Buttermilk
- 1/4 Cup Kosher salt
- 1/4 Cup Freshly−cracked black pepper
- 1 Cup Flour
- 2 Quart Vegetable oil; for frying
- 2 Jalapenos; seeded, and
- Finely chopped
- 1/2 Cup Sugar
- 2 Cup Hoisin sauce
- 1 Cup Water
- Juice of 2 small limes
- 2 Teaspoon Minced garlic
- 1/2 Cup Chopped toasted peanuts
- 2 Tablespoon Black sesame seeds
- 2 Tablespoon Julienned Holly or Asian Basil
- Chopped parsley; for garnish
- Preheat the fryer. In a shallow bowl, marinate the calamari in the buttermilk. Season with salt and pepper.
- Marinate for 1 hour under refrigeration. In another shallow bowl, combine the kosher salt, black pepper and flour together.
- Drain the calamari. Dredge the calamari in the seasoned flour, coating completely and shake off the excess. In a food processor, puree the jalapenos with the sugar.
- Add the hoisin sauce, water, and lime juice. Add the minced garlic.
- Puree until fully incorporated. Pour into a glass container.
- Allow the sauce to sit for 1 hour to allow the sugar to dissolve. Stirring occasionally. Stir in the peanuts, sesame seeds and basil.
- When the oil is hot, fry the calamari in batches, until golden−brown, about 2 to 3 minutes.
- Remove from the oil and drain on a paper−lined plate.
- Mound the calamari on a platter. Drizzle the sauce over the calamari and serve. Garnish with parsley.
- This recipe yields about 6 servings.