Crispy Fried Calamari with Thai Lime Chili Sauce Recipe
Ingredients:
For the Calamari:
500g fresh calamari rings (cleaned and sliced into rings if using whole squid)
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp garlic powder
1/2 tsp paprika (optional, for color)
Salt and black pepper, to taste
Vegetable oil, for frying
Lime wedges, for garnish
Fresh coriander, for garnish
For the Thai Lime Chili Sauce:
2 tbsp Thai sweet chili sauce
1 tbsp fish sauce
1 tbsp lime juice
1-2 Thai red chilies, finely chopped (adjust to taste)
1 tsp honey or sugar (optional, for added sweetness)
1 garlic clove, minced
1 tbsp fresh coriander leaves, finely chopped
Instructions:
Prepare the Thai Lime Chili Sauce:
In a small bowl, combine Thai sweet chili sauce, fish sauce, lime juice, chopped red chilies, honey (if using), minced garlic, and fresh coriander leaves.
Mix well and adjust the flavors to taste (adding more lime for tanginess or chili for heat). Set aside for serving.
Prepare the Calamari Coating:
In a large mixing bowl, combine flour, cornstarch, garlic powder, paprika, salt, and black pepper. Mix until well combined.
Coat the Calamari:
Pat the calamari rings dry with paper towels to remove excess moisture.
Toss the calamari rings in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
Fry the Calamari:
Carefully add the coated calamari rings to the hot oil in batches, frying for 2-3 minutes or until golden and crispy. Avoid overcrowding the pan for the best results.
Remove the calamari with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Serve:
Arrange the crispy calamari on a serving plate and garnish with lime wedges and fresh coriander leaves.
Serve immediately with the Thai Lime Chili Sauce on the side.