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Ginger-Soy Calamari

chashanschashans Posts: 418
in Seafood
Adapted from the book THE JAPANESE GRILL.   Photos

I usually bread and pan fry these in oil. These were very tasty cooked on the Mini. Basted during the cook. A nice change of pace.  Nori flakes are on the Jasmine white rice. Dipping sauces are...top to bottom, Nuoc mam, Soy/Sricacha and Wasabi/Ketchup.
imageimageimageimageimageimageimage
LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

Comments

  • rtt121rtt121 Posts: 653
    Very nice!
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
  • Little StevenLittle Steven Posts: 28,817
    Like it!

    Steve 

    Caledon, ON

     

  • johnmitchelljohnmitchell Posts: 4,596
    Killer...Love that..
    Greensboro North Carolina
    When in doubt Accelerate....
  • calikingcaliking Posts: 10,747
    Well played, sir! I drooled all over the plated shot. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • henapplehenapple Posts: 15,983
    Looks great...great idea. @Caliking always drools.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Little StevenLittle Steven Posts: 28,817
    henapple said:
    Looks great...great idea. @Caliking always drools.
    Not when he's sober but that doesn't happen often

    Steve 

    Caledon, ON

     

  • calikingcaliking Posts: 10,747
    Little Steven said:
    henapple said:
    Looks great...great idea. @Caliking always drools.
    Not when he's sober but that doesn't happen often
    Depends on whose beer I've been drinking...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Hi54puttyHi54putty Posts: 1,872
    Cool cook. I never see them cooked whole like that. What did you do with the heads?
    XL,L,S 
    Winston-Salem, NC 
  • AviatorAviator Posts: 1,712
    Very nice, but wold you please care to expand and detail all the sauces and breading please. I am sure there is a way to it.

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

  • chashanschashans Posts: 418
    Hi54putty said:
    Cool cook. I never see them cooked whole like that. What did you do with the heads?
    They are purchase frozen just like that, cleaned and ready to go.
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

  • chashanschashans Posts: 418
    Aviator said:
    Very nice, but wold you please care to expand and detail all the sauces and breading please. I am sure there is a way to it.
    Nuoc mam is a very well known Vietnamese dipping sauce. I dip all kinds of meat and vegetables in it. Google it for a variety of great recipes. Sriracha is an Asian pepper sauce. Simply add it to soy sauce to taste. Often times I also add a squeeze of lime juice. Wasabi is a well known sauce eaten with Sushi. Add to ketchup (to taste) to make zippy sauce.
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

  • chashanschashans Posts: 418
    Aviator said:
    Very nice, but wold you please care to expand and detail all the sauces and breading please. I am sure there is a way to it.
    No breading was used in this recipe.
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

  • chashanschashans Posts: 418
    chashans said:
    Aviator said:
    Very nice, but wold you please care to expand and detail all the sauces and breading please. I am sure there is a way to it.
    Nuoc mam is a very well known Vietnamese dipping sauce. I dip all kinds of meat and vegetables in it. Google it for a variety of great recipes. Sriracha is an Asian pepper sauce. Simply add it to soy sauce to taste. Often times I also add a squeeze of lime juice. Wasabi is a well known sauce eaten with Sushi. Add to ketchup (to taste) to make zippy sauce.
    Nuoc mam recipe:  
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

  • chashanschashans Posts: 418
    chashans said:
    chashans said:
    Aviator said:
    Very nice, but wold you please care to expand and detail all the sauces and breading please. I am sure there is a way to it.
    Nuoc mam is a very well known Vietnamese dipping sauce. I dip all kinds of meat and vegetables in it. Google it for a variety of great recipes. Sriracha is an Asian pepper sauce. Simply add it to soy sauce to taste. Often times I also add a squeeze of lime juice. Wasabi is a well known sauce eaten with Sushi. Add to ketchup (to taste) to make zippy sauce.
    Nuoc mam recipe:  
    Recipe link will not post for me. Search this site for nuoc mam for the recipe.
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

  • CharlesmaneriCharlesmaneri Posts: 1,295
    Looks awesome I'm going to have to try this !!
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
  • chashanschashans Posts: 418
    Nuoc mam recipe link:

    http://eggheadforum.com/discussion/1159043/nuoc-mam-cham-is-a-famous-vietnamese-dipping-sauce
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

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