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Sweet Corn Calamari with Roasted Corn Aioli
Przystawka

Sweet Corn Calamari with Roasted Corn Aioli

1 godz. 15 minPorcje: 4Nutri-Score D€€
od @jujumaoo10 importówugotowano 0 razy
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Składniki

4 osoby
  • squid rings (frozen, thawed)Ryby500 g
  • tempura flourSpiżarnia90 g
  • rice flourSpiżarnia90 g
  • eggsNabiał2 kawałki
  • sage (dried, ground)Przyprawy1 g
  • oregano (dried)Przyprawy1 g
  • thyme (dried)Przyprawy1 g
  • onion powderPrzyprawy2 g
  • lemon pepper seasoningPrzyprawy2 g
  • Spanish paprikaPrzyprawy2 g
  • garlic powderPrzyprawy3 g
  • black pepper (ground)Przyprawy1 g
  • Frank's RedHot sauceSpiżarnia120 ml
  • Worcestershire sauceSpiżarnia80 ml
  • sweet corn powder (for seasoning)Przyprawy10 g
  • sweet potato starch (for dry breading)Spiżarnia240 g
  • water (for breading bits)Inne120 ml
  • roasted corn (charred on open fire or stove)Warzywa i owoce130 g
  • roasted garlic (whole bulbs, roasted)Warzywa i owoce2 kawałki
  • eggNabiał1 kawałek
  • mustardSpiżarnia15 ml
  • olive oilSpiżarnia480 ml
  • lime (juiced)Warzywa i owoce1 kawałek
  • salt (to taste)Przyprawy3 g

na porcję

Wartości odżywcze

1520kcal

Węglowodany
75 g
Białko
24 g
Tłuszcz
125 g
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Przybory

  • Blender kielichowy
  • Miska ×2
  • Frytkownica
  • Termometr kuchenny
  • Szczypce kuchenne

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 3

  4. Prepare the dry breading

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

  6. Double fry until crispy

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