Sweet Salt and Pepper Calamari

Recipe provided by Joe Platko

Ingredients

• 2 tbsp fish sauce

• Approx 1 tbsp Mirin

• A pinch of sea salt

• Black pepper

• Garlic powder

• Flour

• Paprika

• Thai chile (seedless)

• 1 small knob of fresh ginger minced

• 3 cloves fresh garlic

• Olive oil

• Brown sugar

• Soy sauce

• Lemon wedges

• Preferred frying oil

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Pounded and scored calamari.

Calamari Prep

1. First, pound out the calamari steaks to tenderize and cross cut 1/3 of the way through to score the body.

2. Cut into thin strips and combine the pieces in a bowl with 2 tbsp fish sauce, approx 1 tbsp Mirin, a pinch of salt and 1/4 tsp pepper to marinate for at least 30 min.

3. Mix the flour, garlic powder, paprika and black pepper in a shallow bowl.

4. Dip the marinated squid in the flour mixture to coat thoroughly.

5. Fry breaded squid in wok with your preferred frying oil until golden brown.

Sweet ginger and garlic sauce made with a mortar and pestle.

Sauce

Combine a small knob of minced fresh ginger, 3 whole cloves garlic, 1 seedless Thai chili and olive oil in a mortar and pestle. Grind until it forms a paste.

Final Touches

After you have fried the squid, drain the extra oil out of the wok and sauté the ginger paste for about 30 seconds. Add 1/4 cup brown sugar and light soy sauce, stirring until the sugar is dissolved, then toss the squid back in to coat.

Lastly, broil or burn a few lemon wedges and add as garnish.