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Recipes
| Spicy Crackling Calamari Salad |
| Restaurant/Operation |
The Bamboo Club, Phoenix |
| Menupart |
Fish and Seafood, Salads |
| Daypart |
Lunch, Dinner |
| Region |
Asian Fusion |
| Yield: 1 serving |
| Calamari, bodies and tentacles, 1/2-in. slices |
1/2 lb. |
| Green bell peppers, julienned |
2 oz. |
| Button mushrooms, sliced |
2 oz. |
| Iceberg lettuce, shredded |
1/2 lb. |
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1. Dust calamari with seasoned flour and deep-fry until golden brown.
2. Place onions, peppers, carrots, garlic, chile paste, oyster sauce, mushrooms and butter in wok. Stir-fry until softened, 45 to 90 seconds. Add fried calamari; toss to coat.
3. To serve, place shredded lettuce on large oval plate, covering bottom; top with calamari mixture. |
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