Coconut Calamari Salad Recipes

COCONUT CALAMARI RECIPE BY TASTY

Steps:

• Make the marinade: In a medium bowl, whisk together the caper juice, lemon zest, lemon juice, olive oil, and garlic.
• Cut the coconut into ½-inch (1 ¼ cm) wide strips and add to the marinade. Cover and refrigerate for 2-4 hours.
• Heat 1 inch (2 ½ cm) of canola oil in a large, high-walled skillet over medium-high heat until it reaches 375°F (190°C). Set a wire rack inside a baking sheet or line with paper towels and set nearby.
• In a medium bowl, whisk together the all-purpose flour, semolina flour, and salt.
• In a second medium bowl, whisk together the non-dairy milk and apple cider vinegar.
• Working in batches, remove the coconut meat from the marinade and transfer to the non-dairy milk mixture. Allow any excess liquid to drip off, then transfer to the flour mixture, tossing to coat.
• Working in batches to avoid overcrowding the pan, fry the battered coconut meat for about 2 minutes, until golden brown. Transfer to the wire rack to drain and immediately season with salt and lemon juice.
• Garnish the coconut calamari with the parsley and serve hot with warm marinara sauce and lemon wedges alongside.
• Enjoy!

AUTHENTIC SPICY THAI SQUID SALAD RECIPE - YAM PLA-MUEK

Steps:

• Prepare the bell peppers and onions by slicing thinly. Add the bell peppers to an ice cold water bath while preparing other ingredients.
• Slice the pickled garlic cloves and set aside. Reserve 2 tablespoons of the pickled garlic juice that was part of the jar.
• Chop up the chilies, pac peow, cilantro, and green onions. Set aside.
• Score both squids by making narrow slices through the squid lengthways, careful not to cut all the way through. Turn the squid and score again to make small diamond shapes. This will allow the strips to curl up with a beautiful presentation.
• Cut the scored squid into bite size pieces, about 1 inch in length.
• Next, you'll want to blanch the squid. Put the squid in a heat safe bowl. Bring a pot of water to a boil. Ladle in the hot water from the pot to the heat safe bowl, and allow the squid to be blanched for about 30 seconds. Drain the squid, and repeat this process 2-3 times until the squid is cooked through. This method allows you to not overcook the squid. Overcooking the squid will turn it rubbery.
• Once the squid is cooked, add in the palm sugar, toasted rice powder, fish sauce, reserved pickled garlic juice, and lime juice. Stir it up.
• Add in the drained bell peppers, onion, and the rest of the herbs along with the crushed peanuts.
• For presentation, you can place the salad on a dish and surround with lots of green vegetables and herbs, adding the Thai chiles on top for a beautiful presentation of the dish.

COCONUT CALAMARI SALAD

Steps:

• Combine calamari, serrano pepper, Fresno pepper, lime juice, 2 tablespoons green onion, coconut milk, fish sauce, rice wine vinegar, and palm sugar together in a large bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend, 2 to 3 hours. Pour calamari mixture into a colander set over a sink or bowl and drain, about 5 minutes. Discard liquid.
• Heat oil in a large skillet over high heat until oil smokes. Cook and stir calamari mixture in hot oil until calamari turns white and firms, about 1 minute. Pour mixture into a large shallow serving bowl and cool to room temperature. Wrap and refrigerate until cold, about 1 hour.
• Toss calamari and any accumulated juices together in the bowl. Add coconut flakes, cilantro, remaining green onion, and lime juice; stir.

CALAMARI STEAK RECIPE

Steps:

• Heat the oil in a large skillet over moderately high heat until hot but not smoking.
• While the oil heats, stir together the cheese, flour, and pepper in a wide shallow bowl, then lightly beat the egg with water in another wide shallow bowl.
• Dredge 1 calamari steak into the flour mixture, shaking off the excess, then dip in the egg mixture, letting the excess drip off, and transfer to a plate.
• Dredge another steak in flour and dip in egg in the same manner, then sauté the coated steaks over moderately high heat, turning over once for about 1½ minutes until golden.
• Transfer to a platter and keep warm, loosely covered. Dredge, dip and sauté the remaining steaks in the same manner, transferring to a platter.
• Pour off the fat from the skillet, then add butter, lemon juice to taste, and capers to the skillet and cook over moderate heat for about 45 seconds just until the butter melts.
• Pour the lemon caper sauce over the calamari steaks and serve immediately. Enjoy!