Fried Calamari with fried rice by HOT WOK
- 2 Calamari tubes cut into rings
- 1 egg
- 300 g. potato flour
- 1 tbsp. sesame oil
- Salt and pepper
- 1 liter oil for frying
- 1 big onion, coarsely chopped
- 1 red or green bell pepper, coarsely chopped
- 3 cloves of garlic, finely chopped
- 3 spring onions, cut into 2 cm pieces
- 2 eggs
- 1 tbsp. curry paste
- 2-3 dl. Boiled and chilled basmati rice
- 1 lemon, coarsely chopped
- 1 bunch of cilantro, finely chopped
- 2 tbsp. ketchup
- 2 tbsp. tamari or soya sauce
- 2 tbsp. hoisin sauce
- 1 tbsp. sesame oil
Begin by checking the calamari for bones and cutting them into strips. Mix 1 egg with sesame oil, salt, and pepper – marinade the calamari in this.
Prepare the vegetables and put them separately in little bowls. Mix the sauce.
Dredge the calamari in the potato flour. Heat 1 liter oil to 180 °C and fry a bit of the calamari at a time and move them to a paper to get rid of excess oil. Throw out the oil, as it cannot be reused when you have fried fish or shellfish. When you throw out oil, never put it in the sink but pour the cold oil into a bottle of sorts and throw it in the trash can.
Heat the wok with 2 tbsp. oil and scramble to eggs in the wok. Push the egg to the side, add some oil to the wok and fry the onion. Mix the onion and the egg and push it to the side. Add some oil and fry the bell pepper, add garlic, and mix with the onion and egg. Push it to the side again and heat the curry paste. Add the rice and fry it for a minute or two and mix everything in the wok. Fry it for a few minutes and add the sauce. Mix well and remove the mixture to a serving bowl. Quickly, heat the calamari on the wok and add it to the serving bowl. Garnish with lemon and fresh herbs.
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