| | Spicy Calamari Salad 1 pound squid -- cleaned and cut into rings
MARINADE:
4 ounces of lemon juice
1 pint of red wine vinegar
1 tablespoon of garlic powder
3 ounces of red bell pepper, sliced thin
3 ounces of green bell pepper, sliced thin
12 ounces of oyster mushrooms, sliced
1 tablespoon of whole butter, sliced thin
1 tablespoon of garlic, chopped
4 tablespoons of oyster sauce
Chile pepper flakes -- to taste
6 ounces of flour
1 1/2 tablespoons of baking powder
1 1/2 tablespoons of cornstarch
8 ounces of Boston lettuce, torn into small pieces
fresh cilantro or Italian parsley, as needed to garnish |
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Marinate the squid in the lemon juice, vinegar and garlic powder for 3 days. Sauté the peppers and mushrooms in the butter. Add the garlic, oyster sauce and Chile peppers. Set aside.
Drain the squid, pressing out as much liquid as possible. Combine the flour, baking powder and cornstarch; toss with the squid until well coated. Deep-fry the squid at 350ºF (180ºC) until crispy and golden brown. Drain and toss with the peppers and mushrooms. Serve on a bed of lettuce, garnished with cilantro or Italian parsley. |
