Grilled Calamari Salad with Chile-Soy Dressing and Tempura-Fried Nori

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Ingredients	Amount
Calamari, cut into 1 ½-inch pieces	1 lb.
Kikkoman Soy Sauce	¼ cup
Lime juice	2 Tbsp.
Rice wine vinegar	1 Tbsp.
Garlic	1 tsp.
Ginger	1 tsp.
Chili flakes	¼ tsp.
Sugar	1 ¼ tsp.
Sesame oil	½ tsp.
Coconut cream	2 Tbsp.
Sesame seeds	1 tsp.
Tempura Fried Nori
Rice flour	1 cup
Water, cold	1 cup
Nori sheets, cut into strips	2 ea.
Salad
Carrots, peeled, thinly sliced	¼ cup
Cilantro leaves	½ cup
Daikon sprouts	1 cup
Frisée, cut into 2-inch lengths	1 cup
Red onion, sliced thin	¾ cup

Method

1. Preheat fryer to 350 degrees. Heat a grill to very hot.

2. Combine the soy sauce, lime, vinegar, garlic, ginger, chili, sugar, and sesame oil together in a bowl. Divide the mixture in ½ into two bowls. Add the calamari to one bowl. Let marinate 30 minutes.

3. To the remaining bowl, add the coconut cream and sesame seeds.

4. Remove calamari from marinade and grill until lightly charred, about 15-20 seconds on each side. Remove when cooked and hold warm.

5. Make tempura batter by combining the rice flour and water until a light batter is formed. Drip in seaweed strips and fry until crispy and golden brown; remove to blotting paper and hold warm.

6. Combine carrot, cilantro, daikon, frisée and red onion along with reserved vinaigrette. Toss well and adjust seasoning as needed. Add calamari and toss to combine.

7. Portion salad on plates and garnish with tempura nori strips.

Yield: 4 portions

Source: © The Culinary Institute of America