This glorious dish is inspired by a meal Chef Elana recently ordered at a New York City restaurant. Rice flour-coated calamari is pan-fried until lightly crisp, then drizzled with honey for a hint of sweetness. Tossed with a refreshing mix of baby lettuce, carrots, cabbage, and peanuts, you’ll love this dinner for its varied textures, irresistible flavors, and elegant presentation.
Be sure to pat the calamari tubes dry with a paper towel so they don’t slip. Use a sharp knife or kitchen scissors.
To test if the oil is hot enough, add a drop of rice flour. If it sizzles immediately, it’s ready. It may take a few minutes to heat up. Lower the calamari into the pan carefully to avoid splatter and be sure to stand back. If you’re working in batches, note that later batches may cook quicker than the first since the oil’s already hot.
12 ounces calamari
2 tablespoons peanuts
½ cup rice flour
1 container pepper greens
2 packets honey, divided
1 tablespoon miso paste
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 cup shredded carrots
½ cup shredded red cabbage
¾ cup + 1 tablespoon canola oil
large resealable plastic bag
12″ large pan
3. Fry Calamari
Heat ¾ cup canola oil in a large pan over medium heat (see Recipe Tip). When oil is shimmering, carefully lower
calamari into pan in a single layer and fry, working in batches if necessary, until golden on outside and opaque, 2-3 minutes per side. Transfer to a paper towel-lined plate to drain. Meanwhile, rinse baby lettuce.
5. Make Miso Vinaigrette
In a large bowl, whisk together miso paste, rice wine vinegar, and remaining packet honey. Whisking continuously, slowly add sesame oil and 1 tablespoon canola oil until fully combined. Stir in sesame seeds.