- 1 calamari – cleaned and cut into rings. Cut tentacles into bite size.Marinate calamari with: -½ teasp sugar½ teasp salt½ teasp pepperEgg white1 teasp Chinese wineCover and leave in fridge for at least 1 hr.Ingredients for wasabi sauce3 tabsp Kewpie wasabi mayonnaise (optional: add more wasabi paste for extra sting)3 tabsp olive oil1 shallot – cut into thin strips.2-3 pcs kaffir lime leaves – cut finelyJuice of 1 lime1 teasp sugarMix and adjust taste to suit personal tasteAdd a bit of toasted sesamine seeds on top of sauceWrap and put in fridge
- After 1 hour, take calamari out of fridgeCoating for calamari3 tabsp cornflour1 tabsp rice flour2 tabsp pankoCombine the above and add in calamari to mix thoroughly.Place calamari pieces on large flat plate, make sure the rings are separated and not bunched together.Heat oil in pot (use chopstick to test. Oil is ready when bubbles appear at end of chopstick)Deep fry the calamari in batches so that the oil temp remains constant.Retrieve calamari when golden in colour and place them on plate lined with kitchen tissue to soak excess oil.Transfer to a serving plateEnjoy your calamari with the sauce.
Product used in recipe
- Kewpie - Kewpie Mayonnaise Wasabi Flavour