- ½ pound calamari tubes, sliced into ¼-inch rings
- ½ cup flour
- 1 ¼ teaspoons wasabi powder
- Vegetable oil for frying
- Lime wedges
Wasabi Mayonnaise Ingredients
- 1 egg yolk
- ½ teaspoon Dijon mustard
- 2 drops white wine vinegar
- Pinch salt
- 5 tablespoons lightly olive oil
- 3 tablespoons wasabi oil
Fill a cast iron skillet halfway up with vegetable oil, and heat to 375 degrees F.
While it comes to temperature, make the wasabi mayonnaise. In a bowl, whisk together the egg yolk, Dijon mustard, vinegar, and salt. Mix the oils together, and then drizzle in very slowly while you whisk.
Toss the calamari rings with the flour and wasabi powder in a large baggie. Dump the contents of the baggie into a large-mesh sieve, and shake off the excess.
Fry the calamari in 3 batches for just 1 to 1 ½ minutes. Drain on paper towel, and sprinkle with salt. Serve with the wasabi aioli and lime wedges.
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