1 kgcalamari, cleaned, sliced into 2cm rings, tentacles halved2 tbsplime juice80 ml (1/3 cup)olive oil1610cm-diameter warm corn tortillas150 gm (1 cup)finely diced white onionTo serve:coarsely chopped coriander, toasted sesame seeds and lime wedgesChilli sauce90 mlsweet chilli sauce1 tbspfinely chopped white onion½spring onion, coarsely chopped3 tsp eachcoarsely chopped Thai basil and coriander2 tsplime juice1½ tspfinely chopped ginger1½ tspsriracha sauce (see note)1 tspfreshly squeezed orange juice1 tspdried New Mexico chilli (see note)1small garlic clove, coarsely chopped½ tsptoasted sesame seeds½ tspkochukaru (see note)¼red birdseye chili (see note), coarsely chopped
For chilli sauce, finely process ingredients in a small food processor, season to taste and refrigerate until required. Makes about 150ml.
Combine calamari in a bowl with lime juice and half the olive oil and season to taste.
Heat a plancha (see note) to high heat, or heat a large frying pan over high heat. Brush tortillas with remaining oil and cook in batches, turning once, until just warm and slightly crisp (1-2 minutes each side). Keep warm.
Cook calamari on plancha until just seared (1 minute), then season to taste.
Stack tortillas in piles of two, top with calamari, chilli sauce, onion and coriander, scatter with sesame seeds, squeeze over lime wedges and serve.
Note Kochukaru (Korean chilli powder) is available from Korean
and select other Asian grocers. Sriracha is Thai chilli sauce
available from Asian grocers and select supermarkets. Roy Choi uses
serrano chilli and dried Anaheim chilli in his recipe. Both are
unavailable in Australia so we've substituted dried New Mexico
chilli and red birdseye chilli. Dried New Mexico chilli is
available from Herbie's Spices. You can use the flat plate of a
barbecue as a plancha.
This recipe is from the March 2011 issue of Australian Gourmet
"I really don't respond to criticism that much but this was an
exception. Everyone kept saying Kogi only does one thing and it all
tastes the same. All they do is meat and drench it in sauce. I
didn't even want to get into a debate about all the vegetables that
hide in corners all throughout our marinades and sauces and
relishes. People see what they wanna see sometimes. So instead of
arguing and expending negative energy we just hit 'em hard with the
sweet chilli calamari taco and things got quiet on the streets of
LA for one hot minute. Welcome to the Kogi familia!"