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By Anthony Salemme
RI Calamari with Sticky Thai Basil Sauce and Stir-fried Vegetables
I’m fortunate to have my Fry Daddy set up outside during the summer months.
This fried calamari has a sweet heat sauce with a sweet Thai Basil.
1 ½ pounds Calamari tubes only, sliced into rings
2 teaspoons black pepper
2 teaspoons kosher salt
Toss the calamari with salt and pepper.
¾ cup all-purpose flour
1/3 cup cornstarch
3 cups vegetable oil for frying in a deep fryer or 1 1/2 cup if you are pan frying
Heat oil to 350F.
In a plastic bag add the flour, cornstarch salt and pepper. Toss half the calamari in the flour and shake off the excess. Fry 2-3 minutes until golden. Drain on paper towels. Repeat with remaining calamari.
When all the calamari is finished cooking toss it with the sauce and stir fried vegetables.
¾ cup ketchup
¼ cup honey
1/3 cup oyster sauce
1/3 cup soy sauce
¼ cup sesame oil
¼ cup apple cider vinegar
¼ cup Thai chili sauce
1 lime, juiced
2 Tablespoons sugar
2 teaspoons fresh ginger, grated
3 cloves garlic, minced fine
2 tablespoons toasted sesame seeds
In a bowl mix all ingredients until well combined. Reserve ¼ cup for the vegetables.
Stir fry vegetables
3 carrots, peeled cut into matchsticks
1 large red onion, peeled sliced
1 yellow pepper, seeded, cut into strips
2 jalapeños, sliced
1 bunch Thai Basil, leaves only (you can substitute Italian basil)
3 cloves garlic, minced
2 Tablespoons sesame oil
2 tablespoons vegetable oil
In a wok or skillet heat oil until you can smell the sesame oil, toss in vegetables and basil all at once and stir fry for 4-5 minutes and then add ¼ cup of sauce.
See printable recipe, below:
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com