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1 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons minced garlic
1 Tablespoon Fish Sauce
1/2 Cup White wine
2 Eggs
1 teaspoon paprika
4 Tablespoons Chinese hot pepper sauce
1 Cup Flour
2 Pounds Calamari -- cleaned, cut into rings
6 Tablespoons cornstarch
8 cups oil and vinegar salad dressing -- for frying
6 large Iceberg lettuce -- Leaves
Curry mayonaise
Combine salt, pepper, garlic, fish sauce, wine, eggs, pepper sauce and paprika in blender and blend 30 seconds. Pour mixture into a large bowl and stir in flour just until combined. Do not overmix.
Add calamari. Cover with plastic warp and refigerate at least 1 hour. Just before cooking, stir cornstarch into calamari mixture. (important for crispness)
Heat oil in large deep saucepan to 375 deg. (pinch of flour dropped into oil bubbles). Drop small batch of calamari into hot oil. Do not crowd the pan. Cook in batches until calamari rings are golden brown and crispy (about 2 minutes). Remove and drain on paper towels.
To serve; fill each lettuce leaf with 1 cup calamari and serve with Curry Mayo
Recipe submitted by Jim Catanich
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