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Crispy Calamari with Curried Slaw

Source: Burt Wolf's Local Flavors, Napa Valley, California
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 8
Mustards Grill opened in 1983 with a menu based on regional American cooking. This recipe comes from Executive Chef Cindy Pawlcyn.
RECIPE INGREDIENTS
For the Slaw:
2 tablespoons Indian style curry paste or 2 tablespoons curry powder sautéed in 1 tablespoon peanut oil until fragrant
2 tablespoons fresh lemon juice
2 tablespoons rice vinegar
1 tablespoon Dijon-style mustard
2 teaspoons honey
6 tablespoons olive oil
salt and freshly ground black pepper
1/2 head green cabbage, thinly sliced
1 carrot, peeled and grated
1 red chili pepper, deveined, seeded and thinly sliced
For the Calamari:
3 to 4 cups peanut or vegetable oil  
1 cup all-purpose flour
1 cup cornstarch
1/2 cup semolina flour
1/4 cup cornmeal
1 1/2 teaspoons cumin
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 pounds fresh or frozen cleaned calamari, cut into rings
1 cup buttermilk

1 cup fresh cilantro sprigs
1 bunch scallions, trimmed and thinly sliced on the bias
DIRECTIONS
TO MAKE THE SLAW: In a small bowl, whisk together the curry, lemon juice, vinegar, mustard, and honey. Slowly whisk in the oil. Season with the salt and pepper and set aside. Place the cabbage in a large bowl and toss it with the carrot and chili pepper. Cover and refrigerate until ready to serve.


TO MAKE THE CALAMARI: In a heavy- bottomed pot over medium-high heat, or a deep-fryer, heat the oil to 375 degrees F. While the oil is heating, in a large bowl, stir together the flour, cornstarch, semolina, cornmeal, cumin, salt and pepper. Pour the buttermilk into a shallow bowl. Put the calamari into the buttermilk, drain and then toss into the flour mixture. Shake off any excess flour and fry the calamari, in two or three batches, until it becomes golden brown, about 2 to 3 minutes per batch. Drain the fried calamari on paper towels.


TO SERVE: Gently toss an equal amount of slaw and calamari with just enough dressing to coat. Garnish with the cilantro leaves and scallions. Serve immediately.


Recipe courtesy of Executive Chef Cindy Pawlcyn, Mustards Grill


Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 8
Calories: 662
Fat. Total: 40g
Fiber: 4g
Carbohydrates, Total: 52g
Sodium: 653mg
% Cal. from Fat: 54%
Cholesterol: 266mg
Protein: 24g
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