This is a light, exotic, tangy, summery salad.
Serves 6
3 Whole Star anise seeds
2 Tablespoons Fennel seeds
1 Teaspoon Whole cloves
1 Teaspoons Siagon cinnamon
1 Teaspoon Cayenne pepper
1 Teaspoon Kaffir lime leaves, minced
1 Teaspoon Dried mint
1 Tablespoon Salt
3 Large Limes, juiced
2 Tablespoons Soy sauce
1 Teaspoon Sugar
1 Pound Calamari, cleaned and split
3 Tablespoons Sesame oil
2 cups Watermelon, diced in 1 inch cubes
1 Cup Jicama, diced in ½ inch cubes
1 bunch Frisee, cleaned to yellow centers
To prepare the Sizzling spice:
In a small spice grinder roughly chop the star anise, fennel seed and cloves. Mix in the cinnamon, cayenne, kaffir lime, mint and salt to finish the sizzling spice.
To prepare the Calalmari:
In a small bowl combine the lime juice, soy, sugar and 1 tablespoon cold water. Add the calamari and let marinate for ½ hour. Strain and dry with toweling paper before cooking. Place on a dry plate and season well with sizzle spice.
To cook the calamari:
In a heavy wok pan over high heat drizzle in 2 tablespoons of sesame oil. Stir in the calamari and wok fry for 2-3 minutes until golden brown.
To prepare the salad:
Combine the watermelon, jicama, and frisee. Season with sizzling spice and remaining sesame oil. Arrange the watermelon salad on a platter. Place the sizzle and spice calamari into the center.