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1
For the kung pao sauce: Mix the plum sauce, 1/2 cup water, rice wine vinegar, chili garlic sauce, sesame oil, both sesame seeds and the cilantro in a large bowl and set aside.
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2
For the flour dredge: In a separate large bowl, combine the corn flour, baking powder, and some salt and pepper.
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3
For the calamari: Prepare a deep-fryer to 350 degrees F. Drop the drained but still wet calamari into the flour dredge and work it well to ensure an even coating.
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4
Do not let it get clumpy.
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5
From the dredge carefully drop the flour coated rings into the hot oil.
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6
Fry the rings for 1 minute, and add the hot pepper rings to the oil.
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7
Let fry until the calamari is golden brown, about 30 seconds longer.
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8
Drain the calamari and peppers well.
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9
To plate, drizzle 3 to 4 ounces of the kung pao sauce over each 8 ounce serving of calamari and hot peppers.
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10
Sprinkle the dry roasted peanuts and scallions over each dish.
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11
Garnish with lemon wedges if desired and serve.
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12
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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13
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
