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Epicurious

Five-Spice Calamari with Dipping Sauce

4.0

(15)

"On a trip to Longboat Key in Florida, my fiancé and I ate at Pattigeorge's," writes Wendy J. Harbart of Forest Hills, New York. "The five-spice calamari was out of this world."

Recipe information

  • Yield

    Makes 4 to 6 appetizer servings

Ingredients

Dipping sauce

2 tablespoons oriental sesame oil
2 tablespoons minced shallot
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons soy sauce
2 teaspoons fish sauce (nam pla)*
1 teaspoon dry mustard
1 garlic clove, minced
1/4 cup mayonnaise

Calamari

Vegetable oil (for frying)
1 cup all purpose flour
1 tablespoon Chinese five-spice powder**
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup buttermilk
15 ounces cleaned calamari, tentacles left whole, bodies cut into 1/2-inch rings

Preparation

  1. For dipping sauce:

    Step 1

    Combine all ingredients except mayonnaise in processor. Blend well. Transfer to bowl. Stir in mayonnaise. (Can be prepared 1 day ahead. Cover and refrigerate. Whisk before serving.)

  2. For calamari:

    Step 2

    Pour oil to depth of 3 inches in heavy large pot. Heat to 350°F. Whisk next 4 ingredients in large bowl to blend. Pour buttermilk into another large bowl. Add calamari to buttermilk. Working in batches, remove calamari; dredge in flour mixture. Fry until just crisp, about 2 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain. Serve warm with sauce.

  3. Step 3

    *Available in the Asian foods section of many supermarkets.

    Step 4

    **A blend of ground anise, cinnamon, star anise, cloves and ginger available in the spice section of most supermarkets.

TagsSauceButtermilkDairySquidShellfishSeafoodStarterDinnerDeep FryFood ProcessorCandy ThermometerBon Appétit
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