Eddie V’s Crispy Cashew Calamari Recipe

Fried squid dripping in Kung Pao sauce is delish.

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    Eddie V's Calamari with Kung Pao sauce.

    Eddie V’s Crispy Cashew Calamari

    1 lb ¼ inch sliced calamari
    1 cup buttermilk
    1 cup seasoned flour (salt and pepper)
    Mix the buttermilk with the calamari and let sit for 30 minutes in the fridge 
    Vegetable mixture
    ¼ cup julienne carrots
    ¼ cup sliced green onions
    2 chili peppers
    ¼ cup mung bean sprouts
    ¼ cup cashews
    Kung Pao sauce
    1 qrt-fish stock
    ½ cup dry sherry
    1 cup soy sauce
    ½ cup sugar
    ½ cup sliced ginger
    1 cup rice vinegar
    ½ cup sesame oil
    ½ cup siracha sauce
    1 tbl salt
    ½ cup cornstarch
    1. Bring all ingredients to a boil, simmer 5 minutes
    2. Thicken with cornstarch
    3. Strain through fine mesh strainer
    4. Heat canola oil in pot to 350 degrees
    5. Toss the calamari with the seasoned cornstarch and place in the fryer until golden brown
    6. Heat sauté pan up with 2 tbl of canola oil and gently sauté the vegetables (keep them crisp)
    4. Toss the calamari and vegetables together and split between two plates, pour a ladle full of sauce over each plate or as desired.