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FIVE-SPICE CALAMARI WITH DIPPING SAUCE
15 ounces cleaned calamari, tentacles whole, bodies cut in 1/2" rings
oil (for frying)
1 cup all purpose flour
1 tablespoon Chinese five-spice powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup milk
2 tbsp each sesame oil, soy, fish sauce (nam pla) and minced shallot
1 tbsp each honey and rice vinegar
1 tsp dry mustard
2 minced garlic clove
red pepper flakes (to taste)
1/4 cup mayonnaise
For sauce, combine all ingredients except mayonnaise in processor and blend well, transfer to bowl, stir in mayonnaise, cover and refrigerate (up to 24 hours), whisk before serving.
Pour oil to depth of 3 inches in heavy large pot. Heat to 350°F. Whisk next 4 ingredients in large bowl to blend, pour milk into another large bowl and add calamari. Working in batches, remove calamari, dredge in flour mixture, fry until just crisp (about 2 minutes), transfer to paper-towel-lined plate to drain. Serve warm with sauce. Makes 4 to 6 appetizer servings.
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