Salt Bake Squid With A Sesame Hoisin Sauce

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Calamari - cut into 1" rings
1 cup	237ml	Buttermilk
1/4 cup	59ml	Kosher salt
1/4 cup	59ml	Freshly-cracked black pepper
1 cup	62g / 2.2oz	Flour
2		Vegetable oil - for frying
2		Jalapenos - seeded, and
		Finely chopped
1/2 cup	99g / 3.5oz	Sugar
2 cups	474ml	Hoisin sauce
1 cup	237ml	Water
		Juice of 2 small limes
2 teaspoons	10ml	Minced garlic
1/2 cup	73g / 2.6oz	Chopped toasted peanuts
2 tablespoons	30ml	Black sesame seeds
2 tablespoons	30ml	Julienned Holly or Asian Basil
		Chopped parsley - for garnish

Recipe Instructions

Preheat the fryer.

In a shallow bowl, marinate the calamari in the buttermilk. Season with salt and pepper. Marinate for 1 hour under refrigeration.

In another shallow bowl, combine the kosher salt, black pepper and flour together. Drain the calamari. Dredge the calamari in the seasoned flour, coating completely and shake off the excess.

In a food processor, puree the jalapenos with the sugar. Add the hoisin sauce, water, and lime juice. Add the minced garlic. Puree until fully incorporated. Pour into a glass container. Allow the sauce to sit for 1 hour to allow the sugar to dissolve. Stirring occasionally. Stir in the peanuts, sesame seeds and basil.

When the oil is hot, fry the calamari in batches, until golden-brown, about 2 to 3 minutes. Remove from the oil and drain on a paper-lined plate. Mound the calamari on a platter. Drizzle the sauce over the calamari and serve. Garnish with parsley.

This recipe yields about 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A48 broadcast 04-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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