We LOVE Eddie V’s, and one thing we always get as an appetizer is the calamari. I found a news article where they posted the recipe and I knew I had to try it!! It comes out really good and the sauce is beyond amazing. It almost makes too much sauce so cutting in half would work better. I just frozen half of it so I’ll have it ready next time.
Eddie V’s Crispy Cashew Calamari
(Adapted from Eddie V’s)
1 lb ¼ inch sliced calamari
1 cup buttermilk
1 cup seasoned flour (salt and pepper)
Mix the buttermilk with the calamari and let sit for 30 minutes in the fridge
¼ cup julienne carrots
¼ cup sliced green onions
2 chili peppers
¼ cup mung bean sprouts
¼ cup cashews
Kung Pao sauce
1 qrt-fish stock
½ cup dry sherry
1 cup soy sauce
½ cup sugar
½ cup sliced ginger
1 cup rice vinegar
½ cup sesame oil
½ cup sriracha sauce
1 tbl salt
½ cup cornstarch
Bring all ingredients to a boil, simmer 5 minutes.
Thicken with cornstarch.
Strain through fine mesh strainer.
Heat canola oil in pot to 350 degrees.
Toss the calamari with the seasoned cornstarch and place in the fryer until golden brown.
Heat sauté pan up with 2 tbl of canola oil and gently sauté the vegetables (keep them crisp)
Toss the calamari and vegetables together and split between two plates, pour a ladle full of sauce over each plate or as desired.