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1
Special equipment: a deep fryer or Dutch oven; a deep-fry thermometer
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2
Heat a deep fryer or Dutch oven filled with oil to 375 degrees F. Preheat the oven to 400 degrees F.
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3
In a small saucepan, combine 1 can frozen lemonade with the tamarind and guajillo and pasilla chiles.
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4
Simmer over low heat until reduced, 20 to 30 minutes.
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5
In another small saucepan, combine the sesame oil, soy sauce and 4 cups water.
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6
Bring to a boil over high heat.
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7
Add the black rice, cover and return to a boil.
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8
Reduce to a simmer and cook until the liquid is absorbed, about 20 minutes.
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9
In a medium mixing bowl, combine the flour with the cornstarch, ancho chili powder, cayenne, paprika, red pepper flakes, 1 teaspoons salt and 1 teaspoon black pepper.
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10
Add the calamari to the bowl and toss to cover every piece in dry batter.
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11
In batches, fry the calamari until golden brown, about 2 minutes.
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12
Remove from the oil and transfer to a paper-towel lined bowl.
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13
Season with a sprinkling of salt
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14
Spread the sesame seeds in an oven-proof skillet and toast in the oven for 10 minutes.
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15
In a blender, puree the remaining can of lemonade with the basil, vodka and 2 cups water.
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16
To plate, scoop some black rice onto the center of each plate.
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17
Top with some fried calamari.
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18
Drizzle some tamarind sauce around the plate and over the calamari.
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19
Sprinkle the sesame seeds and some fresh cracked pepper around plate.
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20
Add a few drops of the pink lemonade basil cocktail.
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21
Drink the rest.
