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Ginger-Soy Calamari

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chashans
chashans 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.

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  • rtt121
    rtt121 Posts: 653
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    Very nice!
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
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  • Little Steven
    Little Steven Posts: 28,817
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    Like it!

    Steve 

    Caledon, ON

     

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  • johnmitchell
    johnmitchell Posts: 6,581
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    Killer...Love that..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • caliking
    caliking Posts: 18,731
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    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.
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  • henapple
    henapple Posts: 16,025
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    Looks great...great idea. @Caliking always drools.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Little Steven
    Little Steven Posts: 28,817
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    henapple said:
    Looks great...great idea. @Caliking always drools.
    Not when he's sober but that doesn't happen often

    Steve 

    Caledon, ON

     

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  • caliking
    caliking Posts: 18,731
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    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.
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  • Hi54putty
    Hi54putty Posts: 1,873
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    Cool cook. I never see them cooked whole like that. What did you do with the heads?
    XL,L,S 
    Winston-Salem, NC 
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  • Aviator
    Aviator Posts: 1,757
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    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.

     

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  • chashans
    chashans Posts: 418
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    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.

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  • chashans
    chashans Posts: 418
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    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.

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  • chashans
    chashans Posts: 418
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    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.

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  • chashans
    chashans Posts: 418
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    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.

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  • chashans
    chashans Posts: 418
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    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.

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  • Charlesmaneri
    Charlesmaneri Posts: 1,295
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    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.
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  • chashans
    chashans Posts: 418
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    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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