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Grilled Stuffed Calamari 'Sushi' With Black Bean Aioli
Ingredients
- 1 x red bell pepper finely diced
- 2 x lapchong finely diced (may substitute with sausage)
- 2 c. cooked sushi rice
- 1/4 c. minced scallions
- 1/4 c. minced cilantro
- 1 Tbsp. oyster sauce
- 12 med squid tubes Salt to taste
- 1 Tbsp. chile pwdr (Korean or possibly ancho) Canola oil to cook
- 2 Tbsp. chopped garlic
- 2 x serrano chiles
- 1 Tbsp. rinsed, chopped fermented black beans
- 1 Tbsp. chopped ginger
- 2 Tbsp. rice wine vinegar
- 2 x egg yolks
- 1 c. canola oil Salt to taste Freshly-grnd black pepper to taste
Directions
- Pre-heat a grill very warm. In a skillet coat lightly with oil and on high heat, sautee the pepper and lapchong till soft, about 4 min. Mix in with rice and add in the scallions, cilantro and oyster sauce. Season and check. Stuff the squid tubes using a pastry bag or possibly 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 which all sides cook proportionately, about 5 min total. Be careful not to overcook the squid as it will get tough. Let rest 1 minute then slice into one-inch pcs, like sushi.
- For the Black Bean Aioli: Sautee garlic, chiles, black beans and ginger till soft. Deglaze with vinegar and reduce by 80%. Let cold completely. In a food processor, add in mix with yolks. While processor is on, drizzle in oil, slowly at first till it emulsifies then more quickly. Check for seasoning. Store in refrigerator.
- For Plating: Fill a small dish with the aioli and arrange the 'sushi' around the dish. The 'sushi' should be dipped before consumed.
- This recipe yields about 30 pcs.
- Yield: 30 pcs
- Suggested Wine: Egerie, Champagne Brut, Pannier, 1990
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