Spring is ahead and there is much to look forward to – floral bouquets, frequent afternoon strolls and the opportunity to enjoy more of life’s pleasures like fresh seafood and a glass of wine.
Embrace the new season: Open a bottle and create one of our most desirable seafood dishes – Shanghai-Style Calamari.
|2 cups||All Purpose Flour|
|¼ cup||Corn Starch|
|1 tsp.||Garlic Powder|
|1 tsp.||Onion Powder|
|¼ cup||Bean Sprout|
|2 tsp.||Black Sesame Seeds|
|¼ cup||Green Onions, Chopped|
|2 tbsp.||Dry Roasted Peanuts, chopped|
|8 each||Cilantro Leaves|
|1 cup||Sweet Chile Sauce|
|2 qt.||Salad Oil for Frying|
- In a large bowl, combine buttermilk and calamari rings. Let marinate in the refrigerator for 1 hour.
- In a separate bowl, combine the flour, garlic powder, onion powder and corn starch. Mix well.
- Heat frying oil to 350 degrees.
- Strain calamari and discard buttermilk.
- In small amounts, toss the calamari with the seasoned flour mixture until well coated.
- Fry in two batches until golden brown. Place on a paper towel for 1 minute to absorb any excess oil.
- Place the calamari in a bowl with the sesame seeds, peanuts, bean sprout, green onions and sweet chile sauce.
- Toss gently to mix and coat well.
- Place on a warm serving platter and garnish with cilantro leaves.
Note: You may use the rings and tentacles if you desire. Be sure to let the calamari rest for one minute after frying, so the breading will adhere better and not fall off. This recipe also works well with 21-25 size shrimp.
If you’d rather leave the culinary creations to Del Frisco’s, join us now for fresh Stone Crab Claws while they’re still in season.
What’s your favorite seafood entrée? Tell us in the comments below.