Fried Calamari with Lemon, Ginger, Green Onions and Black Beans

Chefshell posted 02-27-99 9:23 PM

Fried Calamari with Lemon,Ginger, Green Onions and Black Beans

1 lb. calamari, cut into pieces or whole
1/2 cup cornstarch
1/4 cup finely shredded peeled fresh ginger
1 tbsp. shredded lemon zest or lemongrass
2 small fresh red chile peppers, shredded
3 scallions, cut into 1 inch lengths
1 1/2 tbsp. fresh minced garlic
1 tbsp. salted and fermented black beans
1 tbsp. Shaoxing wine or dry sherry
1 tbsp. Hoisin sauce
1 1/2 cups fish stock or chicken broth
1 tbsp. grated lemon zest
2 tbsp. oyster sauce
1 tbsp. light soy sauce
1 tsp. sugar
Pinch salt
1 1/2 tbsp. cornstarch
1/4 cup water

Dip calamari into 1/2 cup cornstarch cornstarch to coat. Combine ginger, lemon zest or lemongress, chile peppers and scallions; set aside

In a separate bowl combine garlic, black beanswine or sherry and hoisin sauce; set aside.

In another bowl combine fish stock lemon zest, oyster sauce, soy sauce, sugar and salt; set aside. In another bowl combine 1 1/2 tabsp. cornstarch and 1/4 cup water.

In a deep heavy pot, heat 3 inches peanut oil until very hot about 365 degrees.

Add half the calamari pieces. Cook for 1 to 2 minutes, turning them in oil until crisp. Remove and drain on paper towels. Repeat with other half.

Heat a clean wok or skillet over high heat and add 1/4 cup peanut oil. When hot but not smoking, add ginger mixture and cook, stirring until fragrant, about 10 seconds. Add the black bean mixture and cook, stirring another 20 seconds.

Add the seasoned stock and bring to a boil. Give the cornstarch and water a stir and add to sauce. Cook,stirring, until glossy and thickened. Arrange calamari on platter and pour sauce over and garnish with Cilantro sprigs.

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