 Grilled Stuffed Calamari 'Sushi' With Black Bean Aioli
Recipe Courtesy of Ming Tsai
1 red bell pepper fine diced
2 each lapchong, fine diced (may substitute with sausage)
2 cups cooked sushi rice
1/4 cup chopped scallions
1/4 cup chopped cilantro
1 tablespoon oyster sauce
12 each medium sized squid tubes
Salt, to taste
1 tablespoon chile powder (Korean or ancho)
Canola oil to cook
Pre-heat a grill very hot. In a skillet coat lightly with oil and on high
heat, saute the pepper and lapchong until soft, about 4 minutes. Fold in rice
and add the scallions, cilantro and oyster
sauce. Season and check. Stuff the
squid tubes using a pastry bag or plastic bag with the tip cut off. Oil the
grill and season the tubes with salt and chile. Mark the tubes, and roll them
around so that all sides cook evenly, about 5 minutes total. Be careful not to
overcook the squid as it will get tough. Let rest 1 minute then slice into one
inch pieces, like sushi.
BLACK BEAN AIOLI
2 tablespoons minced garlic
2 each serrano chiles, minced
1 tablespoon rinsed, minced fermented black beans
1 tablespoon minced ginger
2 tablespoons rice wine vinegar
2 egg yolks
1 cup canola oil
Salt and black pepper to taste Saute garlic, chiles, black beans and ginger until soft. Deglaze with vinegar
and reduce by 80%. Let cool completely. In a food processor, add mixture with
yolks. While processor is on, drizzle in oil, slowly at first until it
emulsifies, then more quickly. Check for seasoning. Store in refrigerator.
PLATING Fill a small dish with the aioli and arrange the 'sushi' around the
dish.
Yield: 30 pieces each
Prep Time: 45 minutes
Cook Time: 10 minutes
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