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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

  1. In a blender add lime, ponzo, ginger, cilantro, chipotle, adobo, crema, combine until smooth.
  2. Remove and place in a squeeze bottle/dish and keep in the refrigerator until ready to use.
  3. Combine shaved sprouts, carrot, onion, cilantro, pecans.
  4. Ina separate bowl whisk together ponzo, mustard and vinegar.
  5. While still whisking slowly, add the oil in all has been incorporated.
  6. Add vinaigrette to brussel sprout mixture, combine and refrigerate until ready to use.
  7. Preheat oil to 350 degrees.
  8. Fry corn tortillas, one at a time, 30 sides pre side until golden and crispy.
  9. Remove on a paper towel lined sheet tray.
  10. To batter calamari, combine flour, salt, pepper in a large zip bag.
  11. Drain calamari, add to seasoned flour, close bag and toss to coat.
  12. Remove calamari from flour and shake off excess.
  13. Begin frying in batches until golden brown, about 45 seconds to 1 minute.
  14. To assemble tostadas place fried corn tortillas on a serving platter or individual plates and drizzle with crema.
  15. Top with calamari, sprout slaw, tomato, a drizzle of crema and serve.