To prepare the dressing, combine Kochujang pepper, sugar, and vinegar in a blender and blend until smooth. Be patient! This may take some time because the Kochujang pepper is so coarse. With the motor running, slowly add the oil. Season with salt. It should be approximately the consistency of ketchup. It can be stored up to 2 weeks.
To prepare the wonton baskets, fry them around the outside of a ladle or a bowl. The fryer may not be big enough, so you may need to do this in a large saucepan with 6 inches of oil at 375 degrees. Fry about 2 minutes per wrapper. Drain on a towel.
To prepare the salad, cut the calamari crosswise into 1/2 inch tube pieces. Season with salt and pepper. Toss in flour to evenly coat, shaking off excess flour. Fry at 375 degrees until crisp, about 2 to 3 minutes per batch.
Toss the calamari with the Kochujang dressing.
To assemble the salad, place 1/4 cup greens on each of 4 plates. Place the wonton basket on top of the greens. Place another 1/4 cup of greens in the basket. Fill with calamari and top with black and white sesame seeds, then chives. Serve with lemon wedge on the side.
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|Serving Size: 1 Serving (431g)|
|Recipe Makes: 4|
|Calories from Fat: 355 (44%)|
|Amt Per Serving||% DV|
|Total Fat 39.5g||53 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 17.2g|
|Polyunsanturated Fat 12.9g|
|Cholesterol 262.2mg||81 %|
|Sodium 219.2mg||8 %|
|Potassium 546.3mg||14 %|
|Total Carbohydrate 91.7g||27 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 84.4g|
|Protein 26.5g||38 %|
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Calories per serving: 807
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