Paesano's Calamari Gigantissimo

Sauce

2 tablespoons finely chopped ginger

2 tablespoons finely chopped shallots

2 tablespoons finely chopped garlic

1/2 cup granulated sugar

1 cup white wine vinegar

1 cup rice vinegar

1/2 cup tomato paste

1 cup water

2 tablespoons Sriracha chili sauce

2 teaspoons cornstarch mixed with

2 teaspoon water

Chopped fresh basil leaves (reserve a

small amount for garnish)

Calamari

1 1/2 pounds squid steaks or cleaned tubes and tentacles

2 cups buttermilk

2 cups Wondra flour (or other self-rising flour), seasoned to

taste with salt and freshly ground black pepper

Vegetable oil, for deep-frying

Sauce: Combine the ginger, shallots and garlic together in a saucepan. Add the sugar, white wine and rice vinegars, tomato paste, water, and Sriracha sauce. Stir to blend and bring the mixture to a simmer. Cook gently, stirring frequently, for about 8 minutes. Whisk cornstarch mixture into the sauce. Add a few chopped leaves of the basil, cook for a minute or two more, remove from heat and let cool. Refrigerate until serving time.

1 1/2 inches wide, or cut the tubes into rings. Pat dry thoroughly with paper towels. Pour the buttermilk into a wide bowl, and put the seasoned flour in a second wide bowl. Pour oil into a deep pan (or covered fryer) to a depth of

3 to 4 inches.

Heat the oil to 350 degrees F.

2 minutes for the strips of steak, and just

1 minute for the rings and tentacles. The coating should be golden brown. Remove and drain on paper towels. Serve immediately along with the sauce, garnished with chopped basil.

Makes about 6 appetizer servings.