Squid in Tamarind Brown Butter with Green Mango
Zak Pelaccio uses local squid and tamarind to make this at Fatty Crab St. John, but the flavors are primarily Asian. Yuzu kosho, a spicy Japanese condiment made from yuzu zest and chile peppers, adds fragrant citrus notes and heat, while the Indonesian soy sauce known as kecap manis gives the sauce a touch of saltiness and sweetness. More Asian Recipes
December 2011
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Credit:
© Cedric Angeles
Recipe Summary
Ingredients
Directions
Make Ahead
The boiled squid can be tossed lightly in vegetable oil and refrigerated overnight.
Notes
Yuzu kosho, tamarind puree and kecap manis are available at specialty food stores and online at amazon.com.
Suggested Pairing
Rich, ripe Chardonnay from Australia.