Salt Bake Squid With A Sesame Hoisin Sauce
Ingredients
- 1 lb calamari, cleaned and cut into 1-inch rings
- 1 cup buttermilk
- 0.3 cup kosher salt
- 0.3 cup freshly cracked black pepper
- 1 cup all-purpose flour
- 4 cup vegetable oil, for frying
- 2 jalapeños, seeded and finely chopped
- 1/3 cup granulated sugar
- 1 cup hoisin sauce
- 0.5 cup water
- 2 limes, juiced
- 2 tsp minced garlic
- 1/3 cup chopped toasted peanuts
- 2 tbsp black sesame seeds
- 2 tbsp Asian basil, julienned
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- 1
Marinate the calamari in the buttermilk for 1 hour in the refrigerator. Season with salt and pepper.
- 2
Make the sesame hoisin sauce: in a food processor, purée the jalapeños with the sugar. Add the hoisin sauce, water, lime juice, and garlic; purée until fully combined. Pour into a glass container and let sit for 1 hour, stirring occasionally, until the sugar dissolves. Stir in the peanuts, sesame seeds, and basil.
- 3
In a shallow bowl, combine the kosher salt, cracked black pepper, and flour.
- 4
Drain the marinated calamari. Dredge the rings in the seasoned flour, coating completely; shake off any excess.
- 5
Heat the oil to 350°F (175°C). Fry the calamari in batches until golden-brown, about 2 to 3 minutes. Drain on paper towels. Mound on a platter, drizzle with the sesame hoisin sauce, and garnish with parsley.