Japanese Calamari Salad
Source of Recipe
msnbc
List of Ingredients
Dressing
6 tablespoons Kochujang pepper
1/2 cup sugar
1/2 cup rice vinegar
2/3 cup peanut oil
Kosher Salt
Cottonseed, peanut or canola oil for deep-frying
4 (6x6-inch) wonton wrappers
Calamari Salad
1 pound calamari tubes and tentacles, cleaned
Kosher salt & freshly ground pepper
1 cut all-purpose flour
2 cups mesclun
1 teaspoon black sesame seeds, for garnish
1 teaspoon chopped fresh chives, for garnish
4 lemon wedges
Recipe
To prepare dressing: in a blender, combine the Kochujang pepper, sugar and vinegar and blend until smooth. With motor running, slowly add the oil, blending until thickened. Season with salt. The dressing should be the consistency of ketchup.
To prepare wanton baskets: in a large saucepan, pour in the oil to a depth of about 6 inches and heat to 375 degrees. Press each wrapper around the outside of a large ladle or a bowl until it takes on its shape. One at a time, add a wrapper to the oil and fry until golden brown and crisp. About 2 minutes per wrapper. When cooked, transfer to paper towels to drain. Set aside and reserve oil.
To prepare the salad: cut the calamari tubes crosswise into 1/2 inch pieces. Season with salt and pepper. Toss the calamari in the flour to evenly coat, shaking off excess. Return the oil to 375-degrees. Add the calamari in batches, frying until crisp, 2-3 minutes. Transfer to paper towels to drain. In a bowl, toss the calamari in the Kochujang dressing.
To assemble the salad: place 1/4 cup of the greens on the plate. Place 1 wonton basket on top of the greens. Pile another 1/4 cup of greens inside each basket. Fill each basket with calamari and top with a few black and white sesame seeds. Sprinkle the chives over all and serve with lemon wedge on the side.
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