Asian Sauce:
2 Lemongrass bunches
1 Knob Ginger
6 Red Chillies
1 Bunch Coriander - roughly chopped
2 Tbls Mint Sauce
2 Lemons - juiced
1.2 Litres of Light Soy
2 Bottle of Ketchup
2 Cups Water
1/2 cup Sesame Oil
Coriander Aoli:
6 Egg Yolks
1/2 Bunch Coriander
3 Tbls Vinegar
1 Tps Mint Garlic
2 Tps Dijon Mustard
2 Litres of Oil.
Sweet Soy:
1 bottle of ketchup
1/2 Cup Soy
Salt and Pepper Calamari:
1/2 Cup Chinese five spice
1 and 1/2 Tbls Onion Powder
1 and 1/2 Tbls Garlic Powder
1 and 1/2 Tbls Black Pepper
Asian Sauce:
Fry off ginger, chillies, lemon grass and coriander until aromatic, add rest of ingredients, bring to boil, then simmer for 10 minutes.
Coriander Aoli:
Place the egg yolks, coriander, vinegar, garlic and sauces into a blender. Blend until smooth and then slowly add oil until thickened. Season to Taste.
Sweet Soy:
Combine ketchup and soy, bring to boil, simmer and reduce for 10 minutes.
Salt and Pepper Calamari:
Combine all ingredients and shake over squid. Fry, bake or deep fry as per liking.
Credits: Jamie Flett - Vanilla Cafe Bar