Sweet And Sour Calamari And Shrimp Recipe

Prepare seafood

Pat calamari rings and shrimp dry with paper towels. Place in a medium bowl.

Add 1 tablespoon soy sauce, 1 teaspoon rice wine, 1 tablespoon cornstarch, 1/4 teaspoon salt and 1/4 teaspoon black pepper to the seafood. Toss gently to coat and let rest 10 minutes while you prepare other components. The cornstarch helps with texture when frying.

Make batter

In a bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch and 1/2 teaspoon baking powder. Add the cold sparkling water and the egg white; stir once or twice until just combined. Batter should be slightly lumpy and cold — do not overmix.

Heat oil

Pour about 1 to 1.5 inches of vegetable oil into a heavy-bottomed skillet or wok (about 1 cup). Heat over medium-high until it reaches 350°F (175°C) or until a small drop of batter sizzles and rises to the surface.

Fry seafood

Lightly toss the marinated calamari and shrimp in a tablespoon of extra cornstarch if needed to remove excess moisture. Dip pieces into the cold batter, let excess drip off, then carefully lower into hot oil in batches to avoid crowding. Fry shrimp 1 to 2 minutes until golden and cooked through; fry calamari rings 1 to 2 minutes until lightly crisp (avoid overcooking calamari to prevent rubberiness). Remove with a slotted spoon to a paper towel-lined tray to drain. Keep warm in a 200°F (95°C) oven if cooking in multiple batches.

Combine sauce

In a small bowl, whisk together 3 tablespoons rice vinegar, 2 tablespoons ketchup, 2 tablespoons brown sugar, 1 tablespoon soy sauce, 3 tablespoons pineapple juice (or extra water if you don't have juice) and 4 tablespoons water until sugar dissolves.

Thicken sauce

Place a small saucepan over medium heat and add the sauce mixture. Bring to a gentle simmer. Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry, then whisk into the simmering sauce. Cook 1 to 2 minutes until sauce thickens to a glossy coating consistency. Taste and adjust: add a little more sugar for sweetness, more vinegar for tang, or a pinch of salt if needed. Keep warm.

Cook noodles

Bring a medium pot of salted water to a boil. Add 6 oz green tea soba noodles and cook according to package instructions (typically 4–5 minutes) until just tender. Drain, rinse under cold water to stop cooking, shake off excess water and toss with 1 teaspoon sesame oil to prevent sticking. Set aside.

Blanch Chinese broccoli

Bring the same pot of water back to a simmer. Add the Chinese broccoli pieces and blanch 1 to 2 minutes until bright green and just tender. Remove and plunge into ice water or rinse under cold water to retain color. Drain and set aside.

Stir-fry vegetables

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the white parts of the sliced scallions, 2 cloves minced garlic and 1 teaspoon minced ginger; sauté 20–30 seconds until fragrant. Add the red bell pepper slices and blanched Chinese broccoli; toss and stir-fry 1 to 2 minutes to heat through. Add the cooked soba noodles and toss to combine, drizzle 1 teaspoon sesame oil and season lightly with salt and pepper to taste. Remove from heat and keep warm.

Place a portion of the green tea soba and Chinese broccoli on appetizer plates or a shared platter.

Toss the fried calamari and shrimp briefly with the warm sweet & sour sauce (1–2 tablespoons of sauce per batch) in a bowl or pan so they are coated but still crisp. Alternatively, spoon sauce over the fried seafood just before serving to retain more crispness.

Arrange the sauced calamari and shrimp atop or beside the noodles and vegetables. Sprinkle with toasted sesame seeds, the green parts of the sliced scallions and chopped cilantro if using. Serve immediately with lime wedges on the side for squeezing and extra sauce on the side if desired.