Tempura Calamari With Spicy Honey Garlic & Lemon Grass Sauce

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   Heat heavy sauce pan until hot. Add oil, stir fry ginger, chili and garlic

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   until almost brown. Add black bean and saute for one minute until all the

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   three ingredients flavor is transfered into oil

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   Add brown sugar and cook until sugar and previous three ingredients are

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   well combined and oil separats. Add honey, chili sauce then bring to a

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   boil.

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   Cook for 10 minutes in low heat until all the spice flavor transfer to the

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   liquid. Add lime juice and herb mixture. Cook for another 5 minutes.

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   Thicken with cornstarch and water mixture.

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    Adjust sweetness by using brown sugar. This sauce does not stay in the

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    cooler. I t contain enough sugar and salt to saty over room temperature

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    for two weeks.

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    Fry 4 ounces squid in tempura batter, place on top of rice crepe, drizzle

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    with sauce. Sprinkle with cashew then serve

No additional tips available.