Fried Sesame Calamari with Ponzu Aioli and Wasabi Cocktail Sauce
Fried Sesame Calamari with Ponzu Aioli and Wasabi Cocktail Sauce
A favorite appetizer with a fresh, Asian flair
Ingredients
- 1 pound whole squid, cleaned
- canola oil, for frying
- 2 cups all purpose flour
- 2 teaspoons sesame seeds, toasted
- sea salt, to taste
- freshly ground black pepper, to taste
- lemon wedges, for serving
- Ponzu Aioli
- 1 cup mayonnaise
- 0.5 lemon, juiced
- 1 tablespoon soy sauce
- 1 tablespoon green onion, chopped
- 1 garlic clove, finely minced
- Wasabi Cocktail Sauce
- 1 cup chili sauce
- 2 tablespoons freshly squeeze lemon juice
- 1 tablespoon prepared wasabi or horseradish
- 0.25 teaspoon worchestershire sauce
Instructions
Calamari
- Rinse the squid under cool water and pat dry with paper towels.
- Cut the body of the squid into 1/2" rings and trim the tentacles as necessary.
- Chill in the refrigerator at least 15 minutes, the squid will fry better.
- Pour about 2" of oil in a fryer or large heavy pot and heat to 375°.
- Mix the flour and sesame seeds in a pie dish or plate; season with a fair amount of salt and pepper. (Taste the flour mix. If you cannot detect the seasoning of salt and pepper, add more).
- Toss the calamari in the seasoned flour to coat.
- Be sure to push in the flour to ensure a good coating.
- Dry for 1-3 minutes or until golden brown.
- Using a slotted spoon transfer the fried calamari to paper towels to drain.
- Drain on paper towels and salt to taste.
- Serve immediately with lemon wedges and dipping sauces.
- Combine all the ingredients and set aside to allow the flavors to marry.
- Combine ingredients and refrigerate.
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