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Sometimes on Fridays, for us, there’s nothing sweeter than a simple fried squid with Swiss chard or French fries for lunch, but it’s worth making an effort here or there to make the whole meal a real experience! Our colleagues did just that Anita Sarek For the summer issue of Dobra hrna magazine, she prepared soft-bread burgers, which she added crispy fried calamari to, and enriched everything with wasabi mayonnaise.
Bao burger with fried squid and wasabi mayonnaise
For the buns:
250 g smooth flour
1 teaspoon dry yeast
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
150 ml warm milk
1 tablespoon vegetable oil
For the fried squid:
400 g squid
100 g flour
1 tablespoon Prague curry
1/2 teaspoon salt
Frying
Mustard Mayonnaise:
1 large egg (room temperature)
1 tablespoon lemon juice or rice vinegar
1 teaspoon mustard
1/2 teaspoon salt
240 ml sunflower oil
2-4 teaspoons mustard (to taste)
Mix flour, dry yeast, sugar, salt and baking powder in a bowl. Add warm milk and vegetable oil and knead into a dough. Knead until the dough is smooth and elastic (about 10 minutes). Cover the bowl with a cloth and leave the dough in a warm place to rise until it doubles in size (about 1-1.5 hours). When the dough has risen, divide it into 8 equal parts and roll it into balls. Let the buns continue to rise for 30 minutes. Prepare a steaming basket and line the bottom with baking paper. Boil hot water in a pot and place the buns in the steamer (leave enough space between the buns). Steam the pastries over medium heat for 10-12 minutes, until they are soft and fluffy. For the squid, mix the flour and curry powder in a bowl. Roll the squid in the mixture. Heat oil in a deep pot or deep fryer over medium-high heat. Fry the squid in the hot oil for 2-3 minutes, or until the squid is golden and crispy. Remove the squid and place it on a paper towel to drain any excess oil.
To make the mayonnaise, place the eggs, lemon juice (or rice vinegar), mustard and salt in a tall, narrow container. Pour the oil over these ingredients. Place a stick blender at the bottom of the bowl and start blending. Place the blender at the bottom of the bowl for a few seconds until the mayonnaise starts to form. Slowly lift the blender upwards to mix all the ingredients well until you get a thick, creamy mayonnaise. Once the mayonnaise is ready, add the mustard (as much as you like) and mix until it is thoroughly combined with the mayonnaise.
Cut the pastry in half, spread the wasabi mayonnaise on both halves, then add your favorite pickles and fried calamari. Cover and enjoy!
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