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Squid Tempura in Smoked Chile Glaze

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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
  • cup sugar

Method

  1. 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.
  2. Put the sugar in a small saucepan and add just enough water to wet it, about ¾ teaspoon

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