CALAMARI with DEWASANSAN

Crispy Fried Calamari goes well with dry SAKE such as DEWA SANSAN, junmai ginjo.

Don’t forget served with Greek-style tzatziki sauce. Tzatziki sauce is made of yogurt mixed with cucumbers, garlic, salt, olive oil, lemon juice, and dill or parsley. The dry SAKE, DEWA SANSAN, tend to pair better with the yoghurt flavoured sauce.

CRISPY CALAMARI

• Clean squid with tentacles (cut into rings) soaked in milk for 2-3 hours
• All-purpose flour
• 1-2 tablespoons dried parsley
• Salt, garlic powder and freshly ground black pepper
• Lemons wedges

TZATZIKI SAUCE

• 1 cup Greek whole milk yogurt
• 1 English cucumber, seeded, finely grated and drained
• 2 cloves garlic, finely minced
• 1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh dill
• Salt and freshly cracked black pepper

1. Combine the flour, salt, garlic powder, and parsley flakes.
2. Heat the vegetable oil in a wok or a deep pot.
3. Drain the milk of the calamari. Dredge your calamari rings in the flour mixture. Make sure that the calamari ring is completely coated with the mixture.
4. Deep fry the coated calamari until the calamari turns light brown (make sure they are golden and crusty!).
5. Place the calamari on a wire rack or paper towel to soak up excess oil.
6. Serve with tzatziki sauce and lemon wedges.