- 2 pounds whole cleaned squid
- 2 teaspoons yuzu kosho paste (see Note)
- 1 1/2 tablespoons orange-infused olive oil
- 1 1/2 tablespoons freshly squeezed lime juice
- 1 small garlic clove, minced
- 4 tablespoons unsalted butter
- 1/4 cup tamarind puree (see Note)
- 1 tablespoon kecap manis (see Note)
- 1 tablespoon water
- Freshly ground pepper
- 1 large unripe mango, peeled and cut into julienne strips
- 4 scallions, thinly sliced on a wide diagonal
- In a large saucepan, cover the squid with water. Add 1 teaspoon of salt and simmer over low heat until tender, about 30 minutes. Drain. Score each squid body in a crosshatch pattern.
- In a small bowl, combine the yuzu kosho paste with the olive oil, lime juice and minced garlic.
- In a large skillet, melt the butter over moderately high heat, about 1 minute. Add the squid and sear over high heat until browned, about 2 minutes. Stir in the tamarind puree, kecap manis and water and remove from the heat. Season with salt and pepper and transfer to a platter.
- In a medium bowl, mix the julienned mango and sliced scallions with the yuzu kosho dressing. Toss the salad with the squid and serve.
The boiled squid can be tossed lightly in vegetable oil and refrigerated overnight.
Yuzu kosho, tamarind puree and kecap manis are available at specialty food stores and online at amazon.com.
Rich, ripe Chardonnay from Australia.