Page 145 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

1 tablespoon sambal oelek

1 Bring a few inches (5-7 cm) of water to a vigorous boil in a medium sized pot over
high heat. Once the water has come to a boil, gently slide the calamari into the water.
Simmer for 5 minutes and drain. Repeat this step once more. Drain the rings and pat
dry with a paper towel.

2 Heat oil for deep-frying in a wok over medium high heat. Deep-fry the calamari

rings for 10 or so minutes until golden brown. You may have to do this step in two
halves to ensure enough space for the rings to float around. Drain the rings on a plate
lined with paper towels and allow to cool for a few minutes.

3 Now repeat step 2 again (without having to reheat the oil), deep-frying the calamari
for another 10 or so minutes. This time the calamari should come out a little more
golden and after leaving to cool again on the paper towel, it should be perfectly

crunchy.

4 Heat the remaining tablespoon of oil in another small wok or skillet over high heat.
Sauté the sweet soy sauce and sambal oelek for a few seconds until thoroughly mixed
before tossing in the calamari rings. Mix the calamari and sauce before transferring to
a serving plate. Sprinkle with salt and serve immediately.