7 ounces chipotle peppers in adobo sauce
½ cup honey
2 Tbls pickled ginger juice
Peanut oil for frying
2 pounds Calamari, cleaned and cut in rings
flour for dredging
4 ounces pickled ginger
Purée the chipotle peppers and their sauce with the honey and pickled ginger juice until smooth. Refrigerate until ready to serve.
Pour 3 inches of the peanut oil in a large saucepan and heat to 350°. Dredge the calamari in the flour, shaking off any excess. Carefully drop the calamari into the hot oil and fry for 30 seconds, or until lightly browned. Remove with a slotted spoon and drain on paper towels. Season to taste with salt and pepper.
Place the sauce in a small bowl in the center of a serving platter. Arrange the calamari and pickled ginger around the sauce and serve immediately.