Prepare to embark on a gastronomic adventure that combines the crispy textures of Asian cuisine with the comforting flavors of homemade rosti and creamy pea purée! This recipe is not just a meal, but a sensory experience that will transport your taste buds across continents with every single bite. Whether you're a seafood lover, a culinary explorer, or simply someone who appreciates extraordinary flavors, this Asian-style calamari dish promises to be your next kitchen triumph that will impress even the most discerning food critics.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 500g squid, cleaned and sliced
- 1 cup cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 4 medium potatoes, grated
- 1 cup green peas, cooked and mashed
- Salt and pepper to taste
Instructions
- Begin by preparing the squid. Ensure that the squid is cleaned and sliced into rings. Rinse under cold water and pat dry with paper towels to remove excess moisture.
- In a mixing bowl, combine the cornstarch with a pinch of salt and pepper. This will be used to coat the squid for frying.
- In another bowl, mix together the soy sauce and sesame oil. This will serve as a marinade for the squid. Add the cleaned squid to the marinade and let it sit for about 15 minutes to absorb the flavors.
- While the squid is marinating, prepare the potatoes. Peel the potatoes and grate them using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.
- In a large skillet, heat a thin layer of oil over medium heat. Once the oil is hot, add the grated potatoes in small batches, pressing them down to form a flat, even layer. Cook for about 4-5 minutes on each side or until golden brown and crispy. Remove from the skillet and drain on paper towels. Season with salt.
- After the squid has marinated, remove it from the marinade and coat each piece in the cornstarch mixture, ensuring an even coating.
- In a separate pan, heat oil over medium-high heat for frying. Once the oil is hot, carefully add the coated squid in batches. Fry for about 2-3 minutes or until the squid is golden and crispy. Be cautious not to overcrowd the pan.
- Once cooked, transfer the fried squid to a plate lined with paper towels to absorb excess oil. Season with a sprinkle of salt immediately.
- For the pea purée, take the cooked green peas and mash them in a bowl. You can also use a food processor for a smoother texture. Add a pinch of salt and pepper to taste.
- To serve, place a generous spoonful of the pea purée on each plate, top with a serving of crispy rosti potatoes, and arrange the fried squid on the side. Garnish with additional sesame oil or chopped green onions if desired.
- Enjoy your Asian-style calamari with crispy rosti and pea purée!
Tips
- Moisture is the Enemy: Always pat your squid completely dry before coating to ensure a crispy, golden exterior.
- Cornstarch Coating Trick: Shake off excess cornstarch to prevent clumping and achieve an even, light crisp.
- Oil Temperature Matters: Use a thermometer or test oil temperature by dropping a small piece of bread - it should sizzle immediately at around 350-375°F.
- Don't Overcrowd: Fry calamari in small batches to maintain oil temperature and ensure crispy results.
- Rosti Secret: Squeeze out as much moisture from grated potatoes as possible for the crispiest potato pancakes.
- Flavor Boost: Consider adding minced garlic or ginger to your marinade for an extra flavor punch.
- Serving Tip: Serve immediately after cooking to maintain the crispy texture of both calamari and rosti.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 18g
Saturated Fat: g
Cholesterol: 220mg
