ARUN’S SUMMER SALAD (WITH CALAMARI DUMPLINGS)
Mixed salad ingredients
2 cups mixed salad 6 lemon balm leaves 6 wild arugula leaves 2 stems water parsley 2 sheets wonton skins 1 cup corn oil
Sesame-soy dressing ingredients
1 cup light Japanese soy sauce 3-4 tsps. white vinegar ½ cup dashi liquid (2 tsps. dashi powder, ½ cup water, 1 tsp. Mirin rice wine or Japanese sweet wine and one slice of lemon rind) 1 tsp. sesame seeds, toasted 1 tsp. sesame oil ½ tsp. lemon rind, grated
Calamari dumplings ingredients
4 sheets wonton skins 2 medium-size pieces of calamari, blended into smooth paste ½ tsp. salt ½ tsp. white pepper ½ tsp. sesame oil 1 tsp. scallions, minced
Directions
Wash and pat dry mixed salad. Keep refrigerated until serving.
In skillet of hot oil, fry wonton strips until crispy, set aside.
In a small to medium bowl, combine all salad dressing ingredients, except Dashi liquid. Combine all Dashi liquid ingredients in a small pot. Cook over a low fire until ingredients begin a slight boil. Remove from heat and set aside. Blend calamari and season with salt, pepper, sesame oil and minced scallion. Fill wonton with mixture, wrap (two pieces is an individual serving) and boil briefly (1-2 minutes or until wonton floats in water). Strain, coat lightly with regular corn or sesame oil, set aside. Arrange mixed salad on serving plates, dress with sesame-soy dressing, top with calamari dumplings and adorn with scattered fried wonton strips.