cookware
- large saucepan
- large bowl
- tongs or slotted spoon
- paper towels
- food processor
For the Aioli | |
1 | Combine garlic and salt in a food processor and pulse a few times. |
2 | Add mustard and egg yolks and pulse a few times. |
3 | Turn on food processor and slowly add oil. Note: It is very important that the oil is added slowly so that it emulsifies. Add lemon juice and water about halfway through adding the oil. Add water to thin, if necessary. |
For the Calamari and Scallions | |
4 | Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350°F. |
5 | Meanwhile, mix the flour, chili flakes, salt and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. |
6 | Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. |
7 | Using tongs or a slotted spoon, transfer the fried calamari to a paper towel-lined plate to drain. |
8 | Repeat the breading with scallions. |
To Serve | |
9 | Plate fried calamari and scallions, with aioli on the side and sprinkle with toasted black sesame seeds. |
notes
Black garlic is whole garlic fermented at high temperatures for 3 weeks, resulting in a black color and a sweet taste with hints of balsamic and tamarind.