Squid Tempura in Smoked Chile Glaze

Name: Squid Tempura in Smoked Chile Glaze
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: Tempura batter; 1 dried chipotle chile; Salt; ¼ cup fresh pea shoots, trimmed; 2 dried ancho chiles; Corn or other oil for deep-frying; 10 ounces small squid, the bodies cleaned and cut into ¾-inch rings, tentacles left whole; 2 tablespoons nam pla (Thai fish sauce); ¼ cup plus 2 tablespoons fresh orange juice; ¼ cup plus 2 tablespoons fresh lemon juice; ¼ cup fresh lime juice; 4 garlic cloves, chopped; ⅓ cup sugar

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

This is like calamari in spirit, but infinitely better. The tempura batter is incredibly light and crisp and holds up well under the smoky sweet-and-sour glaze.

Ingredients

Chile Glaze

2 dried ancho chiles
1 dried chipotle chile
⅓ cup sugar

Asia
Fish course
Pescatarian

Method

Put the chiles in a small skillet set over medium heat. Toast, turning the chiles occasionally, until dark brown and fragrant. Remove from the skillet, cool completely, and cut into ½-inch pieces.
Put the sugar in a small saucepan and add just enough water to wet it, about ¾ teaspoon