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Sweet Corn Calamari with Roasted Corn Aioli
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Sweet Corn Calamari with Roasted Corn Aioli

1 h 15Pour 4Nutri-Score D€€
par @jujumaoo10 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • squid rings (frozen, thawed)Poissons500 g
  • tempura flourÉpicerie90 g
  • rice flourÉpicerie90 g
  • eggsProduits laitiers2 morceaux
  • sage (dried, ground)Épices1 g
  • oregano (dried)Épices1 g
  • thyme (dried)Épices1 g
  • onion powderÉpices2 g
  • lemon pepper seasoningÉpices2 g
  • Spanish paprikaÉpices2 g
  • garlic powderÉpices3 g
  • black pepper (ground)Épices1 g
  • Frank's RedHot sauceÉpicerie120 ml
  • Worcestershire sauceÉpicerie80 ml
  • sweet corn powder (for seasoning)Épices10 g
  • sweet potato starch (for dry breading)Épicerie240 g
  • water (for breading bits)Autres120 ml
  • roasted corn (charred on open fire or stove)Fruits et légumes130 g
  • roasted garlic (whole bulbs, roasted)Fruits et légumes2 morceaux
  • eggProduits laitiers1 morceau
  • mustardÉpicerie15 ml
  • olive oilÉpicerie480 ml
  • lime (juiced)Fruits et légumes1 morceau
  • salt (to taste)Épices3 g

par portion

Nutrition

1 520kcal

Glucides
75 g
Protéines
24 g
Lipides
125 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Blender
  • Saladier ×2
  • Friteuse
  • Thermomètre de cuisine
  • Pince de cuisine

pas à pas

Préparation

  1. Marinate the squid

    • Combine the squid rings with the tempura flour, rice flour, eggs, sage, oregano, thyme, onion powder, lemon pepper seasoning, Spanish paprika, garlic powder, pepper, Frank's RedHot sauce and Worcestershire sauce.
    • Mix well so the squid is fully coated, then let marinate in the fridge.
    Étape 1

  2. Roast the corn and garlic

    • Roast the corn over an open fire or char it directly on the stove.
    • Roast the garlic bulbs until soft and caramelized.
    Étape 2

  3. Make the roasted corn aioli

    • Add the roasted corn, roasted garlic, egg, mustard, olive oil, lime juice, salt and pepper to a blender or use a hand blender.
    • Blend until the mixture emulsifies into a mayonnaise-like consistency.
    Étape 3

  4. Prepare the dry breading

    • Mix the sweet potato starch with water to form small bits that will crisp up during frying.
    Étape 4

  5. Coat and first fry

    • Coat the marinated squid in the dry breading.
    • Fry at 165 °C for about 5 minutes, then remove and let cool.
    Étape 5

  6. Double fry until crispy

    • Fry the calamari a second time at 180 °C or above until crispy.
    Étape 6

  7. Season and serve

    • Transfer the fried calamari into a bowl, add the sweet corn powder and toss to combine.
    • Serve with the roasted corn aioli.
    Étape 7
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