Tempura Calamari With Spicy Honey Garlic & Lemon Grass Sauce

• This recipe is from Sam Okamoto Wasabi at Quinault Beach Resort, WA
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1/2 tablespoon Korean chili flakes
• 1 tablespoon peanut oil
• 1 tteaspoon fermented black bean -- washed and chopped
• 2 tablespoons brown sugar
• 3 tablespoons chicken stock
• 1/4 cup "Mel Ploy" Sweet Chili Sauce
• 1tteaspoon fish sauce
• 1 cupthoney
• 1ttablespoon soy sauce
• 1 tablespoon of each minced cilantro leaves, basil and mint
• 1 tablespoon lime juice
• 1/2 stalks lemon grass -- crushed whole

1. Heat heavy sauce pan until hot. Add oil, stir fry ginger, chili and garlic
2. until almost brown. Add black bean and saute for one minute until all the
3. three ingredients flavor is transfered into oil
4. Add brown sugar and cook until sugar and previous three ingredients are
5. well combined and oil separats. Add honey, chili sauce then bring to a
6. boil.
7. Cook for 10 minutes in low heat until all the spice flavor transfer to the
8. liquid. Add lime juice and herb mixture. Cook for another 5 minutes.
9. Thicken with cornstarch and water mixture.
10. Adjust sweetness by using brown sugar. This sauce does not stay in the
11. cooler. I t contain enough sugar and salt to saty over room temperature
12. for two weeks.
13. Fry 4 ounces squid in tempura batter, place on top of rice crepe, drizzle
14. with sauce. Sprinkle with cashew then serve

ginger, garlic, korean chili flakes, peanut oil, fermented black bean washed, brown sugar, chicken stock, sweet chili sauce, fish sauce, honey, soy sauce, cilantro, lime juice, whole

Taken from www.epicurious.com/recipes/member/views/tempura-calamari-with-spicy-honey-garlic-lemon-grass-sauce-1232483 (may not work)