Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition facts: 240 calories 9 grams fat
2 Tablespoonsminced garlic
1 TablespoonFish Sauce
1/2 CupWhite wine
4 TablespoonsChinese hot pepper sauce
2 PoundsCalamari -- cleaned, cut into rings
8 cupsoil and vinegar salad dressing -- for frying
6 largeIceberg lettuce -- Leaves
Combine salt, pepper, garlic, fish sauce, wine, eggs, pepper sauce and paprika in blender and blend 30 seconds.Pour mixture into a large bowl and stir in flour just until combined. Do not overmix.
Add calamari. Cover with plastic warp and refigerate at least 1 hour.Just before cooking, stir cornstarch into calamari mixture.(important for crispness)
Heat oil in large deep saucepan to 375 deg. (pinch of flourdropped into oil bubbles).Drop small batch of calamari into hot oil.Do not crowd the pan. Cook in batches until calamari rings are golden brown and crispy (about 2 minutes).Remove and drain on paper towels.
To serve; fill each lettuce leaf with 1 cup calamari and serve with Curry Mayo
© Jim Catanich