I got the inspiration to make gochujang mayonnaise from Judy Joo’s “Korean Food Made Simple” on Food Network. And I thought that would be an excellent idea to boost the regular mayonnaise with an added punch of flavour.
Fried food and mayonnaise always go hand in hand and since I had some squids in the freezer, I decided to make fried calamari which would make a great movie snack.
My fried calamari aren’t heavily battered. Merely tossed them in seasoned flour and then deep-fried till golden brown and crispy. The recipe is kinda adapted from my Salt and Pepper Chicken Recipe in which I’ve added salt, pepper and 5-spice powder. For an extra spicy kick, I’ve also used dried chilli flakes and sliced red chilli.
This recipe is good for 2 persons to snack on. Movie time.
Crispy Calamari with Gochujang Mayonnaise
For the gochujang mayonnaise:
3 tbsp mayonnaise
1 tbsp gochujang (Korean chilli paste)
Mix together the mayonnaise and gochujang and leave in the fridge to chill till ready to use.
For the fried calamari:
500g squids, cleaned & sliced into strips
1/2 cup plain flour (approx. 80g)
1/2 cup corn starch (approx. 80g)
1 tsp sea salt
1 tsp ground black pepper
1 tsp 5-spice powder
1 tbsp dried chilli flakes
canola oil for frying
sliced red chilli
1. Combine all dry ingredients in a bowl and stir to mix.
2. Toss the squids in the flour mixture thoroughly, ensuring every piece is well coated.
3. Shake off any excess flour and deep fry the squids in batches for about 1-2 minutes per batch till golden brown and crispy.
4. Sprinkle the sliced chillies over the calamari. If you like, you can also sprinkle extra salt, pepper and/or 5-spice powder if you like a more intense flavour.
5. Serve with the gochujang mayonnaise.