Best 2 Five Spice Calamari With Dipping Sauce Recipes

Tantalize your taste buds with the exotic flavors of Five-Spice Calamari, a delectable dish that blends the essence of Chinese five-spice powder with the tender texture of calamari. This recipe presents a culinary journey that is both easy to follow and bursting with authentic flavors. Alongside the main dish, you'll find a trio of dipping sauces that elevate the calamari experience to new heights. Indulge in the tangy and refreshing Citrus Dipping Sauce, the creamy and aromatic Garlic Aioli, and the spicy and umami-rich Chili Dipping Sauce. Each sauce complements the calamari in its own unique way, offering a symphony of flavors that will leave you craving more. Whether you're a seasoned chef or a culinary novice, this recipe is sure to impress your palate and become a favorite in your kitchen repertoire.

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FIVE-SPICE CALAMARI WITH DIPPING SAUCE

Five-Spice Calamari with Dipping Sauce image

Categories Appetizer Fry Squid Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free

Yield Makes 4 to 6 appetizer servings

Number Of Ingredients 18

Ingredients

Dipping sauce
2 tablespoons oriental sesame oil
2 tablespoons minced shallot
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons soy sauce
2 teaspoons fish sauce (nam pla)*
1 teaspoon dry mustard
1 garlic clove, minced
1/4 cup mayonnaise
Calamari
Vegetable oil (for frying)
1 cup all purpose flour
1 tablespoon Chinese five-spice powder**
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup buttermilk
15 ounces cleaned calamari, tentacles left whole, bodies cut into 1/2-inch rings

Steps:

For dipping sauce:
Combine all ingredients except mayonnaise in processor. Blend well. Transfer to bowl. Stir in mayonnaise. (Can be prepared 1 day ahead. Cover and refrigerate. Whisk before serving.)
For calamari:
Pour oil to depth of 3 inches in heavy large pot. Heat to 350°F. Whisk next 4 ingredients in large bowl to blend. Pour buttermilk into another large bowl. Add calamari to buttermilk. Working in batches, remove calamari; dredge in flour mixture. Fry until just crisp, about 2 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain. Serve warm with sauce.
*Available in the Asian foods section of many supermarkets.
**A blend of ground anise, cinnamon, star anise, cloves and ginger available in the spice section of most supermarkets.

FIVE-SPICE CRISP-FRIED SQUID

Five-Spice Crisp-Fried Squid image

In most Chinese restaurants, so-called "Salt and Pepper-Style" shrimp or squid usually contain other spices too. A good dose of 5-spice mixture makes these fried squid especially tasty, and dusting them with cornstarch before frying keeps them delicately crisp. Maintain the oil temperature at 375 degrees, and don't try to fry too many pieces at once.

Provided by David Tanis

Categories dinner, lunch, appetizer, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds cleaned squid, bodies cut crosswise into 1-inch pieces, tentacles halved
Vegetable oil, for frying
1 cup cornstarch
1/8 teaspoon cayenne
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon five-spice powder
1 or 2 serrano chiles, split lengthwise and sliced thinly crosswise
Cilantro sprigs, for garnish
Lime wedges, for serving

Steps:

Rinse squid well in cold water, then drain well and pat dry with kitchen towels.
Heat 2 inches of vegetable oil in a wok or cast-iron pan. Adjust heat to maintain 375 degrees.
In a medium bowl, stir together cornstarch, cayenne, salt, black pepper and five-spice powder. Set bowl near stove.
Dip squid pieces into cornstarch mixture, one by one, and immediately slip carefully into hot oil. Let fry, making sure not to crowd the pan. (Use 2 pans or work in batches if necessary.) Turn pieces with tongs to ensure even cooking. When squid is lightly browned, after about 2 minutes, remove pieces and blot on paper towels.
Transfer squid to a serving bowl and sprinkle with chiles. Garnish with cilantro and serve with lime wedges.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 19 grams, Carbohydrate 23 grams, Fat 22 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 366 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and tools ready. This will help you stay organized and avoid scrambling.
Clean the Calamari Properly: To clean the calamari, remove the head, tentacles, and innards. Then, score the body of the calamari in a criss-cross pattern. This will help the marinade penetrate the calamari and make it more flavorful.
Marinate the Calamari: Marinating the calamari in a mixture of soy sauce, Chinese rice wine, and five-spice powder for at least 30 minutes will help to tenderize it and infuse it with flavor.
Cook the Calamari Quickly: Calamari cooks very quickly, so it's important to not overcook it. Otherwise, it will become tough and rubbery. Cook the calamari for 2-3 minutes, or until it is just cooked through.
Serve the Calamari with a Dipping Sauce: A dipping sauce is a great way to add extra flavor to the calamari. The dipping sauce in this recipe is made with soy sauce, Chinese rice wine, vinegar, sesame oil, and chili oil.

Conclusion:

Five-spice calamari is a delicious and easy-to-make dish that is perfect for a party or a weeknight dinner. The calamari is tender and flavorful, and the dipping sauce is the perfect complement. If you're looking for a new way to enjoy calamari, this recipe is definitely worth trying.