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This week we went in the kitchen at SoMa Creekside while owner and chef Dave Shiplett prepares his signature spicy peanut calamari.
Shiplett was born and raised in Bradenton, but he cultivated his interest in the cooking and restaurant industry while living in California. Shiplett then moved back to his hometown to open SoMa Creekside in downtown Bradenton.
The menu at SoMa offers an eclectic mix of comfort dishes that were inspired by Shiplett's international travels.
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Scroll down for an instructional video on how to prepare the dishes.
Spicy peanut calamari
1 1/4 pounds calamari rings, raw
Cornstarch (to dredge calamari)
2 ounces vegetable oil
2 ounces peanut butter
2 teaspoons Sriracha sauce
1 tablespoon Sambal chili sauce
2 tablespoons cilantro
2 tablespoons soy sauce
Dredge calamari rings in cornstarch. Add vegetable oil and peanut butter to a hot pan. When the peanut butter starts to melt into the oil, add the calamari to the pan. Toss calamari to coat in the oil and peanut butter mixture. Add the Sriracha, Sambal and soy sauces to the pan, and toss again. Finally, add cilantro and mix. Serve immediately while the calamari is hot and crispy.
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