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Sweet Corn Calamari with Roasted Corn Aioli
Voorgerecht

Sweet Corn Calamari with Roasted Corn Aioli

1 u 15 minVoor 4Nutri-Score D€€
van @jujumaoo10 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • squid rings (frozen, thawed)Vis500 g
  • tempura flourVoorraadkast90 g
  • rice flourVoorraadkast90 g
  • eggsZuivel2 stukken
  • sage (dried, ground)Kruiden en specerijen1 g
  • oregano (dried)Kruiden en specerijen1 g
  • thyme (dried)Kruiden en specerijen1 g
  • onion powderKruiden en specerijen2 g
  • lemon pepper seasoningKruiden en specerijen2 g
  • Spanish paprikaKruiden en specerijen2 g
  • garlic powderKruiden en specerijen3 g
  • black pepper (ground)Kruiden en specerijen1 g
  • Frank's RedHot sauceVoorraadkast120 ml
  • Worcestershire sauceVoorraadkast80 ml
  • sweet corn powder (for seasoning)Kruiden en specerijen10 g
  • sweet potato starch (for dry breading)Voorraadkast240 g
  • water (for breading bits)Overig120 ml
  • roasted corn (charred on open fire or stove)Groente en fruit130 g
  • roasted garlic (whole bulbs, roasted)Groente en fruit2 stukken
  • eggZuivel1 stuk
  • mustardVoorraadkast15 ml
  • olive oilVoorraadkast480 ml
  • lime (juiced)Groente en fruit1 stuk
  • salt (to taste)Kruiden en specerijen3 g

per portie

Voedingswaarden

1.520kcal

Koolhydraten
75 g
Eiwitten
24 g
Vetten
125 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Blender
  • Mengkom ×2
  • Frituurpan
  • Keukenthermometer
  • Keukentang

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 3

  4. Prepare the dry breading

    • Mix the sweet potato starch with water to form small bits that will crisp up during frying.
    Stap 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.
    Stap 5

  6. Double fry until crispy

    • Fry the calamari a second time at 180 °C or above until crispy.
    Stap 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.
    Stap 7
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