Kung Pao Calamari
“The inspiration behind this dish comes from my affinity towards spicy and bold flavors with soul,” says chef Michael Bryant from Cliff’s Edge Restaurant in Los Angeles. “The true Sichuan version can be traced back to almost 200 years ago, and I respect the rich tradition behind that. Perfect dish for anytime of year due to the spice warming you up and then cooling you down.”
- 1/2 pound calamari, tubes and tentacles, cleaned
- 4 cups cornstarch
- 1/4 cup white soy sauce
- 1/4 cup fish sauce
- 1/2 cup yuzu juice
- 1/4 cup mirin
- 12 mint leaves, rough chop
- 1/2 bunch cilantro, rough chop
- 1 tablespoon chopped garlic
- 1 tablespoon chopped shallot
- 1/2 tablespoon red fresno chilies, seeded and small dice
- 1/2 tablespoon jalapeno chilies, seeded and small dice
- 1 Thai chili, fine diced
- Mix all ingredients for sauce.
Mix and reserve:
- 1 tablespoon cornstarch
- 1-1/2 tablespoons water
- 1/4 cup chopped scallions
- 1 ounce bean sprouts
- 2 tablespoons chopped peanuts
- 2 tablespoons chopped cilantro
- Dredge calamari in cornstarch.
- In a pot for flash frying, heat enough oil to submerge calamari and fry the dredged calamari until the calamari no longer sizzles. Take out of oil with a slotted spoon and drain oil off onto paper towels.
- Take another pan and add the sauce. Heat over medium-high heat. Once the sauce starts to boil, turn down the heat and add the cornstarch and water mix. Stir to thicken. Once thick, turn off the heat and toss in the cooked calamari.
- Serve in bowl with the garnish.
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