500 g calamari
1/2 cup flour
1/4 cup milk
2 teaspoons sea salt
1/2 teaspoon cracked black pepper
vegetable oil, for deep-frying
- Preheat oven to 150 degrees Celsius.
Dip calamari into the combined egg and milk.
- Combine sea salt, limejuice, corianda and peppers in a shallow bowl, and coat calamari in this mixture.
- Transfer to a plate and place in the fridge for 20 minutes.
- Heat oil in saucepan and deep-fry calamari in batches until golden brown. Drain on paper towels.
Recipe for a busaba calamari dish (may not be authentic)
Review of busaba eathai in London.
I have just come back from this place.There were three of us,we ordered Thai green curry rice with chargrilled chicken: The rice was lovely, a good size portion bowl size with lots of the chicken-delicious, grilled sword fish bit too thin the piece I had not very filling but very tasty with a lovely ginger lime sort of sauce (not too sweetish like a lot of thai sauces) with more of a chilli kick to it. Plain jasmine rice presented in a china covered bowl fluffy and well cooked. padthai noodles, huge portion and lovely taste.
Three starters chargrilled chicken satay the 3 chicken pieces were big and could have been a small dinner for someone not too hungry with a side order rice, the sauce was a bit too sweet for me but my friend loved it,
Busaba calamari, both my friends loved this and again I was surprised at the portion for a starter calamari dish-both friends strongly recommend this dish bit again I wasnt into the sweetish thai flavour. spring rolls: crispy, light but average small size-nothing special but bog standard as you would get anywhere else.
We paid 52 pounds between us including a mango lassi ,guava juice (delicious) ,and lemongrasse and something presse .Not bad at all for 3 people...once you have eaten the waitress gives you the bill to move you along ,but then this is not the sort of place you go to for the entire evening to have a after dinner coffee and chat as it is busy, bustling, the queue is right out on the street to get in. Lively atmospher...
Signature dish of the Busaba Eathai chain in UK.
An order of busaba calamari.
Having created a winning formula, restaurateur Alan Yau has had little reason to tamper with Busaba's shared tables and bench seating, or the oriental mystique created by clever design, dark wood, incense and low lighting. The dishes are consistently interesting, as you might expect of a menu initially created by chef David Thompson of Nahm, though the menu does evolve and changes regularly. Current dishes worth seeking out are the rice served with a generous amount of crab meat, or the delicately textured tofu, lightly fried then served with a spicy yellow bean sauce. Salads, such as the pomelo with water chestnut and chilli, are a strong point; so are the hot drinks (lemongrass and honey). Occasionally the noodle dishes can disappoint: our vegetarian pad thai had flaccid noodles, and had a gloopy sauce coating the baby sweetcorn and shiitake mushrooms. But the disappointments are easily outnumbered by the hits at this popular joint, and the dishes are never dull in either flavour or ingredients.
Phoenix Equity Partners have recently invested in Yau's Busaba Eathai Holdings Limited, signalling a new era for this popular chain as plans for expansion go underway. 20-30 new branches across the UK will be rolled out over the next five years.
Lemongrass, chilli prawns, busaba calamari
Term used to describe a tasty snack.
Let's head for a busaba calamari for lunch!
Term used to describe a powerful aphrodesiac.
Screw the viagra, I'm cooking a busaba calamari for dinner tonight.
Staple dish of London eatery.
8-13 Bird Street, Marylebone, W1U 1BU
Tel: 020 7518 8080
Travel: Bond Street tube
Times: Meals served noon-11pm Mon-Thur; noon-11.30pm Fri, Sat; noon-10pm Sun
Price: Main courses £5.50-£10.90
Credit cards: AmEx, MC, V
Child facilities: Babies and children admitted
All reader reviews by SS
I went to Busaba on a friend's recommendation. 3 of us went towards the end of the lunch rush. The atmosphere was buzzing although the down point of that is I had to shout to be heard. It didn't really bother me that we shared one big table with others. However it did get annoying that the guy sitting on the same bench as me persisted in treating it like a see-saw, rocking it back and forth.
The food on the whole was of a good quality. My friends enjoyed their Thai green curry and chicken curry. We ordered Thai fishcakes, Thai calamari and the not so Thai prawns in breadcrumbs. The calamari was good, tender and not over-cooked. The fishcakes I wasn't too keen on. They had a strange taste to them. I couldn't make it out. I had a pad see ew to follow, which had was tasty and generous with seafood, but the noodles looked and tasted like a 40p packet of instant noodles.
The guy who took our order was friendly and polite. However, the service from one particular guy was shocking. We had ordered all our drinks at the same time, my friends' lemonades arrived first. My bott...