Page 50 - Flathead Beacon // 4.8.15

50 | APRIL 8, 2015
ARTS & ENTERTAINMENT FLATHEADBEACON.COM SIDE DISH Chef Howard Karp
Crunchy Fried Squid Salad
MONGOLIAN GRILL
130 Hutton Ranch Rd., Kalispell 406-755-0757 DINNER 4pm-Close
www.huhot.com
LUNCH 11am-4pm
THERE ARE A FEW variations on preparing calamari, but my favorite way to use an in- fluence of Asian flavors. Using rice flour makes the batter extra crisp and slight- ly puffy, and this powerful salad is per- fectly enhanced by a spicy
and sour dressing. I hope you will enjoy preparing and serving this perfectly fresh, crisp and unique dish during one of your up- coming springtime occa- sions!
Yield: Four servings
SPICY SOUR DRESSING
• 1 Tbsp. grape seed or avocado oil
• 2 garlic cloves, thinly sliced
• 1 medium sized shallot, thinly sliced • 1 small carrot, peeled and 1/4-inch diced
• 1/2 small red pepper, cored, seeded and 1/4-inch diced
• 1 fresh red Thai chili, stemmed, cored, seeded and 1/4-inch diced
• 2 1/2 Tbsp. fresh lime juice
• 3 1/2 Tbsp. unseasoned rice vinegar
• 1 tsp. fine sea salt • 2 Tbsp. palm sugar • 1 1/2 Tbsp. chili oil
CRUNCHY SQUID SALAD
• 2 Tbsp. soy sauce
• 2 Tbsp. rice vinegar
• 1 tsp. granulated sugar
• 3/4 cup rice flour
• 1/2 cup water
• Vegetable oil (for deep-frying)
• 12 oz. baby squid, bodies cut into 1/2- inch rings, tentacles separated
• 1 ripe papaya, peeled, seeded and cut into 1/2-inch cubes
• 8 fresh water chestnuts, peeled and cut into 1/4-inch slices
• 1/2 cup cashew, toasted and slightly crushed
• 1 1/2 oz. ginger, finely minced
• 6 cups frisée, roughly pulled apart (can substitute salad greens)
• Salt, to taste
• Sesame seeds (for plating)
TO MAKE THE DRESSING
Heat the oil in me- dium saucepan over me- dium heat. Add garlic and cook, stirring until golden brown. Turn the heat up to medium high, and add shallots, carrots, pepper and chili, stirring until vegetables are tender.
Add lime juice, vine- gar, salt and sugars. Turn heat to low and simmer, stirring occasionally un- til the mixture is syrupy
(around 15 minutes). Transfer mixture to a blender, and, while the mixture is becoming smooth, add the chili oil. Transfer to a shallow bowl and allow to cool to room temperature.
TO MAKE THE SALAD
Mix soy sauce, vinegar and sugar in a mixing bowl. Add rice flour and 1⁄4 cup water and stir. Add additional 1/4 cup water and stir. You should have a lump- free, medium to thick consistency batter that runs from the spoon, but that’s not completely liquid, (if needed, add more water to thin).
Pour 3 inches of oil in heavy, deep sauce pan and heat to 375 degrees. Dip the squid into the batter, and then into the frying oil (do not over crowd the pan). Cook until golden brown, drain on a paper towel.
Combine papaya, water chestnuts, cashews, ginger, and frisée in large bowl mixing bowl. Season to taste with salt, and toss with dressing until well coated. Transfer to serving plate and top with fried squid and sesame seeds.
This recipe was originally published in 2014.
Chef Howard Karp is the director of the Culinary Institute of Montana at Flathead Valley Community College.
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