Prep
45 min
Cook
5 min
Total
50 min
Servings
8

Method

  1. In a large bowl, combine plum sauce, 1/2 cup water, rice wine vinegar, chili garlic sauce, sesame oil, both sesame seeds, and cilantro. Set aside.

  2. To prepare the flour dredge:

  3. In a separate large bowl, mix together corn flour, baking powder, salt, and pepper.

  4. To cook the calamari:

  5. Heat a deep-fryer to 350 degrees F.

  6. Take the drained calamari and place it in the flour dredge, making sure to coat it evenly without clumps.

  7. Carefully drop the flour-coated calamari rings into the hot oil.

  8. Fry the calamari for 1 minute, then add the hot pepper rings to the oil.

  9. Continue frying until the calamari turns golden brown, approximately 30 seconds longer.

  10. Drain the cooked calamari and peppers well.

  11. To serve:

  12. Drizzle 3 to 4 ounces of the kung pao sauce over each 8-ounce serving of calamari and hot peppers.

  13. Sprinkle dry roasted peanuts and scallions over each dish.

  14. If desired, garnish with lemon wedges.

  15. Serve and enjoy.

About this recipe

Kung Pao Calamari: A Spicy Seafood Delight

Are you a fan of seafood? Do you love the fiery kick of spicy dishes? If so, then Kung Pao Calamari is the perfect dish for you! This delectable combination of tender calamari, crunchy vegetables, and a spicy sauce is a seafood lover's dream come true. In this article, we will explore the tantalizing flavors of Kung Pao Calamari and why it has become a favorite on menus around the world.

The Origins of Kung Pao Calamari

Like many popular dishes, Kung Pao Calamari has a rich history that adds to its allure. It is believed to have originated in the Sichuan province of China, where it was traditionally made with chicken. Over time, this delicious dish made its way to other parts of the world, and seafood lovers couldn't resist the temptation to give it their own unique twist by substituting chicken with calamari.

The Perfect Combination

What makes Kung Pao Calamari truly special is the perfect combination of flavors and textures. The calamari, with its delicate and tender nature, pairs beautifully with the bold and spicy sauce. The addition of peanuts and vegetables adds a satisfying crunch to every bite. It's a harmonious symphony of tastes and textures that will leave you craving for more.

The Fiery Sauce

At the heart of Kung Pao Calamari is its signature sauce. Made with a blend of soy sauce, rice vinegar, chili paste, and other aromatic ingredients, this sauce packs a punch. It's the fiery element that brings the dish to life and leaves your taste buds tingling with delight. The sauce not only adds heat but also enhances the flavors of the calamari and vegetables, making each bite a burst of deliciousness.

Preparing Kung Pao Calamari

Now that we know what makes Kung Pao Calamari so special, let's dive into the process of preparing this mouthwatering dish. The first step is to gather all the necessary ingredients, including fresh calamari, vegetables like bell peppers and onions, peanuts, and the flavorful sauce.

Once you have everything ready, it's time to get cooking. Start by sautéing the calamari until it turns tender and opaque. Then, add the vegetables and cook them until they become crisp yet tender. Finally, pour the sauce over the calamari and vegetables, and stir everything together until the sauce coats each ingredient. Sprinkle with peanuts for an extra crunch, and your Kung Pao Calamari is ready to be devoured!

Serving Suggestions

Kung Pao Calamari is a versatile dish that can be enjoyed in various ways. It pairs perfectly with steamed rice, allowing you to soak up every last drop of the flavorful sauce. If you're looking for a healthier alternative, you can serve it with quinoa or cauliflower rice. You can even enjoy it on its own as a delicious seafood appetizer.

In Conclusion

Kung Pao Calamari is a dish that combines the best of both worlds – the delicate flavors of calamari and the boldness of spicy cuisine. Its origins in Sichuan, China, have given it a unique character that has captivated seafood enthusiasts worldwide. Whether you're looking for an appetizer, a main course, or a delicious seafood dish to impress your guests, Kung Pao Calamari is a must-try. So, gather your ingredients, embrace the heat, and savor every mouthful of this spicy seafood delight!

Frequently asked questions

Can I use frozen calamari for this recipe?

Absolutely! Frozen calamari works just as well as fresh calamari for this dish. Just make sure to thaw it properly before cooking.

Is Kung Pao Calamari very spicy?

The level of spiciness can be adjusted according to your preference. You can add more or less chili paste to control the heat.

Can I substitute other seafood for calamari?

Definitely! Kung Pao Shrimp or Kung Pao Scallops are equally delicious alternatives.

Are there any vegetarian versions of Kung Pao Calamari?

Yes, you can substitute tofu or tempeh for the calamari to create a vegetarian version of this dish.

Can I make Kung Pao Calamari in advance?

While it's best enjoyed fresh, you can prepare the sauce and marinate the calamari in advance to save time.

How do I store leftover Kung Pao Calamari?

Leftover Kung Pao Calamari can be stored in an airtight container in the refrigerator for up to three days.

Can I freeze Kung Pao Calamari?

It's not recommended to freeze Kung Pao Calamari as the texture of the calamari may change upon thawing.

Can I make a milder version of Kung Pao Calamari for kids?

Absolutely! You can reduce the amount of chili paste or omit it altogether to make a milder version for kids.

AprilCook, recipe developer and the heart of Chefwiz. More about April

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