Chef Tim Remmert,
Carpaccio’s
Ingredients
Marinade
1/2 cup milk
1/2 cup sweet chile sauce
Salt & pepper, to taste
24 oz calamari tubes
Breading
2 cups all-purpose flour
1 1/2 tsp dill
1 1/2 tsp tarragon
1 1/2 tsp white pepper
Salt, to taste
Vegetable oil, to deep fry
Sambal Aioli Dipping Sauce
1/4 cup sour cream
1/4 cup mayonnaise
Zest and juice of 1 lime
Zest and juice of 1 lemon
Salt & pepper, to taste
1 Tbsp of Sambal Olek chile sauce
1 Tbsp minced roasted garlic
Method
Calamari
1. In a small bowl, mix milk, chile sauce, salt and pepper.
2. Add calamari, marinate 6 hours.
3. Cover marinated calamari with breading mixture.
4. In a saucepan or deep fryer, heat oil to 360°. Cook calamari for no longer than 90 seconds.
Sauce
1. Mix together all ingredients and set aside.
To Serve
1. Serve hot calamari with a side dish of sambal aioili dipping sauce.
Yield Serves 4