- 2 tablespoons oriental sesame oil
- 2 tablespoons minced shallot
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons fish sauce (nam pla)
- 1 teaspoon dry mustard
- 1 garlic clove, minced
- 1/4 cup mayonnaise
- Vegetable oil (for frying)
- 1 cup all purpose flour
- 1 tablespoon Chinese five-spice powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup buttermilk
- 15 ounces cleaned calamari, tentacles left whole, bodies cut into 1/2-inch rings
- Combine all ingredients except mayonnaise in processor. Blend well. Transfer to bowl. Stir in mayonnaise. (Can be prepared 1 day ahead. Cover and refrigerate. Whisk before serving.)
- Pour oil to depth of 3 inches in heavy large pot. Heat to 350°F. Whisk next 4 ingredients in large bowl to blend. Pour buttermilk into another large bowl. Add calamari to buttermilk. Working in batches, remove calamari; dredge in flour mixture. Fry until just crisp, about 2 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain. Serve warm with sauce.
- Available in the Asian foods section of many supermarkets.
- A blend of ground anise, cinnamon, star anise, cloves and ginger available in the spice section of most supermarkets.