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Calamari Sandwich Recipe

by Global Cookbook

Ingredients

1/4 c. gherkin, roughly, minced 3 Tbsp. capers, rinsed 1/2 tsp Dijon mustard 2 Tbsp. minced dill 2 Tbsp. minced tarragon 2 Tbsp. minced chervil 3 x shiso leaf, roughly, minced 1 c. mayonnaise 1 Tbsp. rice vinegar Calamari Sandwich 16 x squid, tubes, cleaned, and, cut into 1/2 inch rounds

2 tsp cumin 1/2 x jalapeno, seeds removed 2 slc ginger 2 tsp curry pwdr 2 clv garlic, peeled, and, roughly, minced 2 c. tempura mix 1 1/2 c. sparkling mineral water or possibly 1 1/2 c. ice water 2 x loaves sourdough bread, thickly, sliced tartar sauce, (see recipe) 4 x tomato, thinly, sliced peanut oil, for deep-frying

Directions

1. Mix all ingredients together and chill till ready to use.
2. Calamari Sandwich:In a food processor or possibly with a mortar and pestel grind cumin, jalapeno, ginger and curry pwdr. Mix with squid, add in minced garlic and season with a little salt and pepper. Marinate for 1 hour in the refrigerator.
3. In a large bowl whisk together tempura mix with water till smooth. Preheat peanut oil to 375 degrees Fahrenheit - 400 degrees Fahrenheit. Remove calamari & mix with tempura batter. Carefully place in peanut oil in small batches till crisp & light brown. Remove from oil and place on papertowel to absorb excess oil. Lightly season with salt.
4. Toast sourdough and butter. Spread on a little tartar sauce and top with tomato slice. Add in calamari and serve immediately.

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