Kung Pao Calamari Recipe
chili-garlic sauce | ginger-soy slaw | sesame seed
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Slaw
In a bowl, mix together the shredded cabbage, grated ginger, soy sauce, and a drizzle of sesame oil. Toss until the cabbage is coated and set aside.
Coat the Calamari
Toss the calamari rings in cornstarch until well-coated. Shake off any excess cornstarch.
Fry the Calamari
In a large skillet or wok, heat vegetable oil over medium-high heat. Once hot, add the calamari in batches and fry until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.
Make the Sauce
In a small bowl, combine chili-garlic sauce and soy sauce. Stir well.
Combine and Serve
In the same skillet, add the fried calamari and pour the sauce over it. Toss to coat evenly. Serve the calamari over the ginger-soy slaw and sprinkle with toasted sesame seeds and chopped green onions.