Recipe Categories
Seafood
Squid

Cullen's Salt Baked Squid Hoisin Sauce

1 1/2 lb Calamari cut into 1" rings
1 cup Buttermilk
1/4 cup Kosher salt
1/4 cup Freshly-cracked black pepper
1 cup Flour
2 qt Vegetable oil for frying
2 x Jalapenos seeded, and
    finely chopped
1/2 cup Sugar
2 cup Hoisin sauce
1 cup Water
    Juice of 2 small limes
2 tsp Minced garlic
1/2 cup Chopped toasted peanuts
2 tbl Black sesame seeds
2 tbl Julienned Holly or Asian Basil
    Chopped parsley for garnish

 Method :
Preheat the fryer.
In a shallow bowl, marinate the calamari in the buttermilk. Season with salt and pepper. Marinate for 1 hour under refrigeration.
In another shallow bowl, combine the kosher salt, black pepper and flour together. Drain the calamari. Dredge the calamari in the seasoned flour, coating completely and shake off the excess.
In a food processor, puree the jalapenos with the sugar. Add the hoisin sauce, water, and lime juice. Add the minced garlic. Puree until fully incorporated. Pour into a glass container. Allow the sauce to sit for 1 hour to allow the sugar to dissolve. Stirring occasionally. Stir in the peanuts, sesame seeds and basil.
When the oil is hot, fry the calamari in batches, until golden-brown, about 2 to 3 minutes. Remove from the oil and drain on a paper-lined plate. Mound the calamari on a platter. Drizzle the sauce over the calamari and serve. Garnish with parsley.
This recipe yields about 6 servings.