Combine salt, pepper, garlic, fish sauce, wine, eggs, pepper sauce and paprika in blender and blend 30 seconds. Pour mixture into a large bowl and stir in flour just until combined. Do not overmix.
Add calamari. Cover with plastic warp and refigerate at least 1 hour. Just before cooking, stir cornstarch into calamari mixture. (important for crispness)
Heat oil in large deep saucepan to 375 deg. (pinch of flour dropped into oil bubbles). Drop small batch of calamari into hot oil. Do not crowd the pan. Cook in batches until calamari rings are golden brown and crispy (about 2 minutes). Remove and drain on paper towels.
To serve; fill each lettuce leaf with 1 cup calamari and serve with Curry Mayo
From: Hitoshi Hakamato of Monsoon Cafe in Santa Monica California.
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