Battered Squid

DEAR SOS: My friends and I recently had a plate of calamari, served with a sauce, at Monsoon Cafe in Santa Monica. It was delicious. We wonder if you could get the recipe.

JOHN TA

Alhambra

DEAR JOHN: Executive chef Hitoshi Hakamato was delighted to share this excellent calamari tempura served with curry mayonnaise. You can prepare the batter and sauce beforehand, leaving the frying for the last minute.

Monsoon Cafe Calamari Tempura

Active Work and Total Preparation Time: 35 minutes plus 1 hour chilling

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons minced garlic

1 tablespoon fish sauce

1/2 cup white wine

2 eggs

1 teaspoon paprika

4 tablespoons Chinese hot pepper sauce

1 cup flour

2 pounds cleaned calamari, cut into rings

6 tablespoons cornstarch

8 cups oil, for frying

6 large iceberg lettuce leaves

* Combine salt, pepper, garlic, fish sauce, wine, eggs, paprika and hot pepper sauce in blender and blend 30 seconds. Pour mixture into large bowl and stir in flour just until combined; do not over-mix.

* Add calamari. Cover with plastic wrap and refrigerate at least 1 hour. Just before cooking, stir cornstarch into calamari mixture. (This step is important to give calamari a crispy texture).

* Heat oil in large deep saucepan to 375 degrees on thermometer or until pinch of flour dropped into oil bubbles. Drop small batch of calamari into hot oil. Do not crowd pan. Cook in batches until calamari rings are golden brown and crispy, 1 to 2 minutes. Remove and drain on paper towels. Keep fried calamari in warm oven until all calamari are cooked.

* To serve, fill each lettuce leaf with 1 cup calamari. Serve with Curry Mayonnaise.

6 servings. Each serving: 278 calories; 655 mg sodium; 353 mg cholesterol; 13 grams fat; 15 grams carbohydrates; 22 grams protein; 0.14 gram fiber.

Curry Mayonnaise

Active Work and Total Preparation Time: 10 minutes plus 30 minutes chilling

1 tablespoon curry powder

1 tablespoon minced garlic

1 cup mayonnaise

2 tablespoons milk

1 teaspoon lemon juice

3 tablespoons soy sauce

1 teaspoon Chinese chile paste

* Heat curry powder and garlic in dry frying pan over medium-low heat until garlic begins to brown and releases flavor, 3 to 4 minutes. Cool, then combine with mayonnaise, milk, lemon juice, soy sauce and chile paste in bowl. Chill 30 minutes or until ready to use.

1 1/4 cups. Each tablespoon: 91 calories; 216 mg sodium; 3 mg cholesterol; 10 grams fat; 1 grams carbohydrates; 0 protein; 0.01 gram fiber.