Kim Chee Calamari Recipe
lightly fried with shishito peppers + crisp vegetables, kim chee sauce
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Ingredients
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Seafood
Vegetables
Batter
Kim Chee Sauce
Oil for Frying
Method
Preparation
- 1
Prepare the Calamari
Clean the calamari by removing the skin and insides. Cut into rings about 1 inch thick.
- 2
Prepare the Vegetables
Julienne the carrot and cucumber. Slice the green onions thinly. Set all vegetables aside.
- 3
Make the Kim Chee Sauce
In a bowl, mix the chopped kimchi, soy sauce, sesame oil, rice vinegar, and sriracha until well combined.
Batter and Frying
- 4
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Gradually add water while whisking until the batter is smooth.
- 5
- 6
Fry the Calamari
Dip the calamari rings into the batter, allowing excess to drip off. Carefully place them in the hot oil and fry in batches for about 2-3 minutes or until golden brown. Remove and drain on paper towels.
- 7
Fry the Shishito Peppers
In the same oil, fry the shishito peppers for about 1-2 minutes until blistered. Remove and drain on paper towels.
Assembly
- 8
Plate the Dish
On a serving platter, arrange the fried calamari and shishito peppers. Top with the julienned vegetables and drizzle kim chee sauce over.
- 9
Serve
Garnish with additional green onions if desired and serve immediately while hot.
