Clean the calamari and cut the bodies into
arlic together. Stuff the calamari with the mixture until full
n high heat.
Defrost calamari and rinse under cold running
est into breadcrumbs.
Dust calamari with flour, shaking off excess
rea.
Pre-pare calamari:
Cut Calamari into strips and coat
Heat balsamic till reduced to a syrup.
Set aside.
Combine the flour, cumin, chili powder, garlic powder, paprika, pepper and salt in a shallow bowl.
Heat the oil in a large skillet.
When it is very hot, dredge the calamari in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
Drain on paper towels.
Season with salt.
Place on a platter and drizzle with balsamic syrup.
Serve with Remoulade Sauce (Recipe #87124).
Toss calamari rings in flour, shaking off
Heat half the peanut oil in a wok; stir-fry ginger, garlic and onion until fragrant. Add the asparagus and stir-fry until just tender. Remove from the wok.
Add remaining oil to wok and heat. Stir-fry shrimp and calamari in batches until just changed in color. Add the chilli (if using), noodles and asparagus mixture and stir-fry until hot.
In a bowl, mix the rice wine, soy sauce, sesame oil and brown sugar. Add to the wok and stir-fry until heated through.
hake the crumbs onto the calamari.
Beat the egg and
alt pepper.
Dry the calamari steak and dip into the
Heat oil in a wok or a large skillet on high heat. Stir-fry calamari for 1 min. Add lemon juice, sauces and 1 tbsp water. Stir-fry for 2 mins, or until calamari is cooked and tender.
Transfer calamari with sauce to a large bowl. Add remaining ingredients; toss well. Serve on a bed of radicchio leaves.
eady to serve.
Cut calamari bodies in half lengthwise. Open
First, coat the calamari rings in corn meal, shaking
00\u00b0F.
Lightly dust calamari in flour, shaking off excess
Place calamari steaks in large bowl and
Clean calamari, remove guts and cut them
Stir flour, 2 teaspoons salt, paprika, and black pepper together in a shallow bowl.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Press calamari rings into the flour mixture until evenly coated, shaking off excess flour.
Working in batches, fry calamari rings in the hot oil until golden brown, 3 to 4 minutes. Transfer cooked calamari to a paper towel-lined plate; sprinkle with salt. Serve calamari with cocktail and lemon wedges.
o pound both sides of calamari bodies to tenderize. Cut crosswise
bowl.
Dip the calamari strips in the milk.
Place seasoned flour in a large bowl. Add calamari, tossing to coat. Shake off excess.
Heat oil in a large skillet on high heat. Fry calamari, in batches, for 2-3 mins, until crisp and golden. Drain on paper towels.
For the aioli, mix mayonnaise and garlic in a small bowl.
Spread aioli on rolls. Top with lettuce leaves and calamari. Serve with potato chips.