Crispy Calamari Tostadas with Sprout Slaw and Asian Crema
Tostadas
- 1 Pound-Calamari-tentacles and bodies cut into ½” rings, keep in cold water
- 2 Cups-All Purpose Flour
- 2 Tablespoons-Kosher Salt
- 1 Tablespoon-Black Pepper
- 1 Quart-Canola Oil
- 6 Each-Corn Tortillas
- 2 Each-Roma Tomato-deseeded and diced
Sprout Slaw
- 12 Each-Brussel Sprouts-shaved with a mandolin or thin sliced
- ¼ Cup-Carrot-grated/shredded
- 2 Each-Green Onions-thin sliced
- 2 Tablespoons-Fresh Cilantro-leaves only chopped
- ¼ Cup-Roasted Pecans-chopped
- 1 Tablespoon-Ponzo
- 1 Teaspoon-Dijon Mustard
- 3 Tablespoons-Apple Cider Vinegar
- ¼ Cup-Canola Oil
Cilantro Chipotle Cream
- 1 Tablespoon-Fresh Lime Juice
- 1 Tablespoon-Ponzo
- 1 Tablespoon-Fresh Ginger-grated
- To Taste-Cilantro-chopped-plus extra to garnish
- 1 Each-Chipotle Pepper-deseeded (from canned, packed in adobo sauce)
- 1 Tablespoon-Adobo Sauce-from chipotles
- 1 Cup-Mexican Crema
Directions
- In a blender add lime, ponzo, ginger, cilantro, chipotle, adobo, crema, combine until smooth.
- Remove and place in a squeeze bottle/dish and keep in the refrigerator until ready to use.
- Combine shaved sprouts, carrot, onion, cilantro, pecans.
- Ina separate bowl whisk together ponzo, mustard and vinegar.
- While still whisking slowly, add the oil in all has been incorporated.
- Add vinaigrette to brussel sprout mixture, combine and refrigerate until ready to use.
- Preheat oil to 350 degrees.
- Fry corn tortillas, one at a time, 30 sides pre side until golden and crispy.
- Remove on a paper towel lined sheet tray.
- To batter calamari, combine flour, salt, pepper in a large zip bag.
- Drain calamari, add to seasoned flour, close bag and toss to coat.
- Remove calamari from flour and shake off excess.
- Begin frying in batches until golden brown, about 45 seconds to 1 minute.
- To assemble tostadas place fried corn tortillas on a serving platter or individual plates and drizzle with crema.
- Top with calamari, sprout slaw, tomato, a drizzle of crema and serve.