Читать книгу The Cooking Class Cookbook - Linda PhD Marcinko - Страница 10
Note: The reason that the filling is sautéed in 2 batches is that liquid is released from the chicken and shrimp when they are cooked, and if the carrots and green onions were just added in, they would steam as opposed to being sautéed. Julienne cut simply means cutting the vegetables to look like thin matchsticks. Crunchy Almond Squid My husband Dave loves squid, especially this almond squid. The nuts make it very crunchy and the flavor is fantastic. I don’t eat a lot of fried food, but this squid is one dish I do enjoy occasionally. I made this appetizer as part of a class that featured Spanish foods. The saffron mayonnaise can be made ahead of time and kept chilled until you are ready to serve the squid. Makes six servings Ingredients: One pound cleaned squid, washed and patted dry. 5 cups all-purpose flour 2 teaspoons salt 2 teaspoons black pepper 2 cups almonds, finely chopped 8 egg whites Oil for deep-frying Procedure:
ОглавлениеMake the Saffron Mayonnaise first. Separate the squid bodies from the tentacles. Cut the bodies into rings that are 1/2 inch thick.
Heat up your fryer oil to 350 degrees.
In one bowl, place 3 cups of the flour. In another bowl combine the remaining flour, almonds, salt and pepper.
Whip the egg whites until they are very foamy.
Dip the squid first into the unseasoned flour, then into the egg whites and then into the almond flour mixture. Place on a sheet pan when breaded. This will have to be done in batches.
When all the squid has been breaded, fry in the deep fat fryer until golden brown. Serve at once with the Saffron Mayonnaise.
