SEARED-SQUID
LETTUCE WRAPS
with SPICY CARROT SLAW

MAKES 4 to 6 SERVINGS

When many people think of squid, their brain instantly goes to Italian fried calamari, but squid is a very versatile and easy-to-cook seafood that cooks should get to know in other guises. This recipe is essentially a quick stir-fry with Southeast Asian seasonings that is used as a stuffing for crisp lettuce leaves. Be sure that the oil in your wok is searing hot before adding the calamari to ensure the perfect char without overcooking.

JALAPEÑO SOY SAUCE

⅓ cup water

¼ cup Japanese soy sauce

1 tablespoon balsamic vinegar

1 jalapeño, thinly sliced, with seeds

2 teaspoons minced shallot

2 teaspoons sugar

SPICY CARROT SLAW

2 tablespoons Asian sesame oil

1 tablespoon white wine vinegar

2 teaspoons Japanese soy sauce

2 teaspoons sugar

½ teaspoon sambal oelek or other Asian chili paste

½ teaspoon kosher salt

1 small garlic clove, minced

1 pound carrots (see Note), peeled and cut into julienne with a mandoline, V-slicer, or large knife

2 scallions, white and green parts, thinly sliced

MISO MAYONNAISE

½ cup mayonnaise

1½ tablespoons white (shiro) miso

1 teaspoon Dijon mustard

1 teaspoon honey

1½ pounds cleaned calamari

1 head green leaf lettuce, separated into leaves

1 tablespoon canola or vegetable oil

1 tablespoon chopped fresh mint

1. To make the jalapeño soy sauce: Whisk all of the ingredients in a medium bowl until the sugar dissolves. (The soy sauce can be stored at room temperature for up to 8 hours.)

2. To make the slaw: Whisk the sesame oil, vinegar, soy sauce, sugar, sambal oelek, salt, and garlic together in a medium bowl until the sugar dissolves. Add the carrots and scallions and mix well. (The slaw can be covered and refrigerated for up to 8 hours.)

3. To make the miso mayonnaise: Whisk all of the ingredients together in a small bowl. (The mayonnaise can be covered and refrigerated for up to 6 hours.)

4. Using the tip of a large knife, score the calamari bodies in a crosshatch pattern. Cut the bodies into ¼-inch rings. Coarsely chop the tentacles. Pat the calamari completely dry with paper towels.

5. Reserve 2 tablespoons of the jalapeño soy sauce. Transfer the remaining jalapeño soy sauce, the slaw, and the miso mayonnaise into separate serving bowls. Heap the lettuce leaves on a plate.

6. Heat a large wok or skillet over high heat until the wok is very hot, at least 3 minutes. Drizzle the oil down the sides of the wok (it will smoke). Add the calamari and cook, without turning, until it is seared, about 1 minute. Sprinkle in the mint. Add the reserved 2 tablespoons jalapeño soy sauce and stir-fry until the calamari just turns opaque, about 1 minute more, making sure not to overcook. Transfer to a serving bowl.

7. Serve the calamari, jalapeño soy sauce, carrot slaw, miso mayonnaise, and lettuce so diners can make their own wraps at the table.

Note: If you have green papaya, substitute it for all or part of the carrots.