Instructions: For the Curry Mayonnaise: Heat curry powder and garlic in dry frying pan over medium-low heat until garlic begins to brown and releases flavor, 3 to 4 minutes. Cool, then combine with mayonnaise, milk, lemon juice, soy sauce and chile paste in bowl. Chill 30 minutes or until ready to use. (Makes 1 1/4 cups)

Combine salt, pepper, garlic, fish sauce, wine, eggs, paprika and hot pepper sauce in blender and blend 30 seconds. Pour mixture into large bowl and stir in flour just until combined; do not over-mix. Add calamari. Cover with plastic wrap and refrigerate at least 1 hour.

Just before cooking, stir cornstarch into calamari mixture. (This step is important to give calamari a crispy texture). Heat oil in large deep saucepan to 375 degrees on thermometer or until pinch of flour dropped into oil bubbles.

Drop small batch of calamari into hot oil. Do not crowd pan. Cook in batches until calamari rings are golden brown and crispy, 1 to 2 minutes. Remove and drain on paper towels. Keep fried calamari in warm oven until all calamari are cooked.

To serve, fill each lettuce leaf with 1 cup calamari. Serve with Curry Mayonnaise.

This recipe yields 6 servings.

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