Live Customer Service!

1-866-ming com


Newsletter signupSign up to get the latest information on Ming, his restaurants and his TV show.
Free ground shipping in the continental United States on all orders over $88.00!*

Click here for BBB Business Review
Home| Grilled Stuffed Calamari 'Sushi' With Black Bean Aioli
Grilled Stuffed Calamari 'Sushi' With Black Bean Aioli
Grilled Stuffed Calamari 'Sushi' With Black Bean AioliGrilled 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.

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

Copyright 2013 Ming Tsai