Ingredients
The following ingredients have 4 Servings
- 16 oz angel hair pasta
- 8 oz calamari (rings & bottoms)
- 1 cup + 1 cup ice water
- 1 cup tempura batter mix
- 1/2 cup red onion (sliced)
- 1/2 cup red bell pepper (sliced)
- 3 tablespoons garlic (minced)
- 1/4 cup Parmesan cheese (shredded)
- 4 tablespoons fresh parsley (+ more for topping)
- 1/2 cup mayonnaise
- 1 lemon (juiced)
- 2 tablespoons butter
- 1 cup vegetable oil (for frying)
- salt & pepper (to taste)
Instruction
- In a small bowl, whisk together the mayonnaise and lemon juice. Stir in the parsley. Set aside. In a large pan, heat the vegetable oil to 350 F. Bring a pot of water to a boil.
- Prepare the tempura batter according to the instructions on the box. Slice the calamari into rings, leaving the tentacles intact. Dip the rings into the tempura batter. Fry the tentacles in the batter for 30 seconds, until they are curled up.
- Quickly transfer the battered rings to the hot oil. Fry for 2-3 minutes or until the tempura batter is puffed and golden. Transfer from the oil to a plate lined with paper towels.
- Melt the butter in a skillet then add the onions and red peppers and saute until softened. Drop the angel hair pasta into the boiling water and cook for 4-5 minutes while the onions and peppers are cooking.
- Drain the pasta, reserving one cup of the water. Add the pasta to the skillet with the peppers and onions, then pour in the water and the mayonnaise/lemon sauce. Stir well until the noodles are covered.
- Add the Parmesan to the noodles and stir. Squeeze on any remaining lemon juice and garnish with parsley. Serve with fresh Parmesan cheese and enjoy!
