Fried Calamari With Pink Lemonade Chili And Tamarind Reduction Over Sesame Black Rice
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
50
Spice
44
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Tamarind Paste2 tbsps
Sesame Oil2 tbsps
Soy Sauce2 cups
Black Rice2 cups
All-Purpose Flour2 tbsps
Cornstarch1 tsp
Ancho Chili Powder1 tsp
Cayenne Pepper1 tsp
Paprika (smoked)1 tsp
Red Pepper Flake2 tbsps
Black Sesame Seed1 bunch
Basil (fresh)1 cup
VodkaDirections:
1
Special equipment: a deep fryer or Dutch oven; a deep-fry thermometer Heat a deep fryer or Dutch oven filled with oil to 375 degrees F
2
Preheat the oven to 400 degrees F
3
In a small saucepan, combine 1 can frozen lemonade with the tamarind and guajillo and pasilla chiles
4
Simmer over low heat until reduced, 20 to 30 minutes
5
In another small saucepan, combine the sesame oil, soy sauce and 4 cups water
6
Bring to a boil over high heat
7
Add the black rice, cover and return to a boil
8
Reduce to a simmer and cook until the liquid is absorbed, about 20 minutes
9
In a medium mixing bowl, combine the flour with the cornstarch, ancho chili powder, cayenne, paprika, red pepper flakes, 1 teaspoons salt and 1 teaspoon black pepper
10
Add the calamari to the bowl and toss to cover every piece in dry batter
11
In batches, fry the calamari until golden brown, about 2 minutes
12
Remove from the oil and transfer to a paper-towel lined bowl
13
Season with a sprinkling of salt Spread the sesame seeds in an oven-proof skillet and toast in the oven for 10 minutes
14
In a blender, puree the remaining can of lemonade with the basil, vodka and 2 cups water
15
To plate, scoop some black rice onto the center of each plate
16
Top with some fried calamari
17
Drizzle some tamarind sauce around the plate and over the calamari
18
Sprinkle the sesame seeds and some fresh cracked pepper around plate
19
Add a few drops of the pink lemonade basil cocktail
20
Drink the rest