Calamari With Pepper Dip Recipes

SALT AND PEPPER CALAMARI

Salt and Pepper Calamari image

Provided by Sandra Lee

Time 22m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 cups canola oil
3/4 cup cornstarch
1/2 cup all-purpose flour
Salt and freshly ground pepper
1 1/2 pounds calamari, cleaned, tubes cut into 1/4-inch-thick rings
1/4 cup soy sauce
2 tablespoons sweet chili sauce
2 tablespoons lime juice
2 teaspoons minced garlic
2 scallions, sliced
1/2-inch piece fresh ginger, peeled and grated

Steps:

For the calamari: In a large heavy-bottomed skillet, heat the canola oil over medium-high heat to 360 degrees F.
In a large bowl, stir together the cornstarch and flour with a generous amount of salt and pepper. Toss the squid in the cornstarch, being sure to completely coat.
Working in batches, lift the squid from the cornstarch, shaking to remove any excess, and carefully place in the oil. Fry until lightly golden and crisp, 3 to 4 minutes. Remove from the oil and drain on a baking sheet lined with a brown paper bag. Repeat with the remaining squid.
For the dipping sauce: Combine the soy sauce, chili sauce, lime juice, garlic, scallions and ginger in a small bowl. Stir together and serve with the calamari.

CALAMARI WITH PEPPER DIP

Calamari With Pepper Dip image

Provided by Florence Fabricant

Categories appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 11

Ingredients

5 tablespoons mayonnaise
2 tablespoons plain yogurt
1 jalapeno pepper, seeded and minced fine
2 teaspoons ground cumin
2 teaspoons paprika
2 cups flour
1/2 teaspoon cayenne pepper, to taste
Corn oil or canola oil for deep frying
1 1/2 pounds cleaned squid, cut in rings
Salt to taste
1 lemon, cut in wedges

Steps:

Mix the mayonnaise and the yogurt together in a small bowl. Stir in the jalapeno pepper, cumin and 1 teaspoon paprika. Refrigerate until ready to serve as a dip.
Mix the flour, remaining paprika and cayenne pepper together in a large bowl. Pour the oil to a depth of two inches in a large skillet or a wok, and begin heating it.
Put the squid rings and any tentacles in the flour mixture, and toss to coat and separate them. Shake off as much excess flour as possible.
Fry the squid pieces, a few at a time, until golden. Do not crowd them in the pan. As they are done, transfer them to absorbent paper, and continue frying until all have been cooked.
Dust with salt and serve at once with lemon wedges and the dip.

Nutrition Facts : @context http, Calories 375, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 437 milligrams, Sugar 1 gram

FIVE-SPICE CALAMARI WITH DIPPING SAUCE

Five-Spice Calamari with Dipping Sauce image

Categories Appetizer Fry Squid Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free

Yield Makes 4 to 6 appetizer servings

Number Of Ingredients 18

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)*
1 teaspoon dry mustard
1 garlic clove, minced
1/4 cup mayonnaise
Calamari
Vegetable oil (for frying)
1 cup all purpose flour
1 tablespoon Chinese five-spice powder**
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup buttermilk
15 ounces cleaned calamari, tentacles left whole, bodies cut into 1/2-inch rings

Steps:

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°F. 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.
*Available in the Asian foods section of many supermarkets.
**A blend of ground anise, cinnamon, star anise, cloves and ginger available in the spice section of most supermarkets.

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