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Spicy Crackling Calamari Salad

Restaurant/Operation The Bamboo Club, Phoenix
Menupart Fish and Seafood, Saladsá
Daypart Lunch, Dinner
Region Asian Fusion

Yield:á1 serving
Calamari, bodies and tentacles, 1/2-in. slices 1/2 lb.
Seasoned flour as needed
Onions, julienned 2 oz.
Green bell peppers, julienned 2 oz.
Carrots, julienned 2 oz.
Garlic, minced 1/2 tsp.
Chile paste 1 tsp.
Oyster sauce 1 oz.
Button mushrooms, sliced 2 oz.
Butter 3 oz.
Iceberg lettuce, shredded 1/2 lb.
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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