Chiprones con Cebolla Caramelizada

The sweetness from the caramelized onion make this baby squid tapa very delicious. I added crispy smoked bacon to give the texture an added contrast. When making the caramelized onion in olive oil, make sure you continue to stir it to prevent it from burning. Add bay leaf, a dried chilli to give the onion extra flavor. When the caramelized onion is ready, stuffed them into the baby squid and pan fried till done. You may add piquillo pepper if you like. Wine is added to deglaze and make the sauce.

Baby Shrimp Kakiage with Parmesan

Kakiage is a Japanese term for mixed tempura. Parmesan cheese adds another dimension of flavor to this crispy kakiage. Besides the fresh baby shrimps, I added diced black garlic, red chilli and yellow onion. I adapted the recipe from Nobu Matsuhisa, but decided to use a mixture of rice flour and plain flour instead of the usual tempura flour. For extra crisp, I used ice cold beer for the batter.