light and crispy this little goat went to korea spiced calamari

Light and Crispy Korea Spiced Calamari

yield: 4 servings

time: 20 minutes

active time: 5 minutes

ingredients

1lb clean fresh squid with tentacles, bodies cut into 1/2 inch thick rings

1/2 cup 00 flour

1 1/2 tsp kosher salt

1/2 cup cornstarch

1/2 cup this little goat went to korea

4 Tbsp unsalted butter

pickled cilantro for garnish

fryer oil

instructions

Preheat a table top fryer or heavy dutch oven with at least 3 inches of oil, to 350 degrees.

Melt butter and Korea Sauce together and whisk to combine.

While the oil heats, mix 00 flour, cornstarch and salt together in a medium bowl.
Working in batches, toss the squid pieces into the flour mixture, shaking off the excess. Carefully fry in small batches for 1 – 2 minutes, until just turning golden brown. Remove from the oil and transfer to a wire cooling rack or paper towel lined sheet tray.

Use a large plate for serving and spread half the buttered Korea Sauce on the bottom. Top with fried calamari and drizzle remaining sauce over the top. Garnish with picked cilantro.

Back to blog