Ingredients Jump to Instructions ↓

  1. Source: Paesano's, San Antionio, Texas - San Antonio Express-News 2/5/2003

  2. Sauce

  3. 2 tablespoons finely chopped ginger

  4. 2 tablespoons finely chopped shallots

  5. 2 tablespoons finely chopped garlic

  6. 1/2 cup granulated sugar

  7. 1 cup white wine vinegar

  8. 1 cup rice vinegar

  9. 1/2 cup tomato paste

  10. 1 cup water

  11. 2 tablespoons Sriracha chili sauce

  12. 2 teaspoons cornstarch mixed with

  13. 2 teaspoon water

  14. Chopped fresh basil leaves (reserve a

  15. small amount for garnish)

  16. Calamari

  17. 1 1/2 pounds squid steaks or cleaned tubes and tentacles

  18. 2 cups buttermilk

  19. 2 cups Wondra flour (or other self-rising flour), seasoned to

  20. taste with salt and freshly ground black pepper

  21. Vegetable oil, for deep-frying

  22. 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.

  23. 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

  24. 3 to 4 inches.

  25. Heat the oil to 350 degrees F.

  26. 2 minutes for the strips of steak, and just

  27. 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.

  28. Makes about 6 appetizer servings.


Send feedback