Crisp Five-Spice Calamari with Spicy Citrus Noodles

TOTAL TIME: 25 min
Prep: 15 min
Inactive Prep: 5 min
Cook: 5 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

NOODLES AND DRESSING:
    CALAMARI:
    • 3 large yolks, beaten
    • 3 cups vegetable oil
    • 1 pound fresh squid tubes, cleaned and sliced into rings
    • Small handful fresh Thai basil stems
    • Small handful fresh cilantro stems
    • Small handful fresh mint stems
    • Lime wedges, for serving
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    Directions

    For the noodles and dressing: Bring a large pot of water to a boil. Put the noodles in a large bowl and pour boiling water over them to cover. Let stand for 4 minutes, and then drain in a colander, rinse with cold water, shake well, and transfer to a bowl. Drizzle the oil on top, toss well to coat, and set aside.

    Stir together the chili sauce, ginger, honey, sugar, grapefruit juice and lemon juice until well combined. Stir in the chiles and set aside.

    For the calamari: Stir together the five-spice powder, salt and white pepper in a small bowl and set aside. Whisk together the potato starch and yolks in a medium bowl. If the batter is too thick to pour from a spoon, add water a few teaspoons at a time until thinned.

    Pour the oil into a wok and warm to 350 degrees F over high heat (a cube of bread will turn golden and float to the surface within 10 to 15 seconds when ready). Dip the calamari rings into the batter using a slotted spoon and stir until well coated. Shake off the excess batter and carefully lower into the hot oil. Fry, stirring frequently with a strainer, until golden brown, about 2 minutes. Transfer the calamari to a paper-towel-lined plate to drain and sprinkle the spice mix over while hot.

    To serve, divide the noodles among 4 shallow bowls. Drizzle two-thirds of the dressing evenly over the noodles, top each with calamari, and then drizzle the remaining dressing on top. Mix together the Thai basil, cilantro and mint stems, divide into 4 bundles and garnish each bowl with 1 herb bundle and lime wedges, for squeezing at the table.

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    5

    Newest Ratings and Reviews

    Read all 2 reviews

    • on April 02, 2013

      Flag

      This is a great, simple recipe. Despite my dislike for grapefruit, I found this dressing to be delightful. It was completely refreshing with just the right amount of kick. I served it with spring rolls and steamed vegetable dumplings. The whole family loved it. I will definitely be making this again.

      people found this review Helpful.
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    • on July 16, 2012

      Flag

      This recipe was absolutely delicious. I loved the flavors of the dressing. Since I couldn't find the Chinese five-spice powder in my neighbor I went to the internet to get the recipe. Totally worth it, this spice definitely bring the flavor of the calamari to a new level.

      people found this review Helpful.
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