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Craving something super crunchy and tasty that you can whip up fast? Thai-style fried squid totally hits the spot. It cooks up in just a few minutes, coming out crispy on the outside and tender inside, packed with zesty heat that'll keep everyone snacking nonstop.
This dish saved my night when friends popped over on a stormy evening. I finished everything in less than twenty minutes. They were blown away by how bright and punchy it was—nothing store-bought could match it.
Irresistible Ingredients
- Thai sweet chili sauce for dipping: makes each bite sweet with a little tang, look for flecks of chili and a bold red color
- Lettuce or fresh coriander for garnish (optional): pick crunchy greens or scented herbs for a pop on top
- Canola oil or high heat oil: go with something neutral, clear, and not smelly
- Freshly cracked black or white pepper: just a pinch finishes the flavors in the background
- Five spice powder: throws in cozy warmth and depth, taste the mix before adding
- Cayenne or dried crushed chile: toss in as much as you like for kick
- Salt: brings out the sweet seafood notes, sea salt is awesome
- Semolina: makes the outside outrageously crisp, finer grind works best
- Big squid tubes: fresh or frozen both work, just pick ones that are glossy and don’t smell fishy
Simple How-To Steps
- Drain and Serve:
- Move the just-fried rings onto a plate with some paper towel to soak up oil. Hand them out right away on lettuce or topped with coriander, and don’t forget lots of Thai chili sauce for dunking.
- Fry the Calamari:
- Drop a few squid rings gently into the hot oil at a time, keep the pan spacious, turn rings after about a minute when you see golden brown, fry the other side till they’re perfect, and lower the heat if they’re browning mega-fast.
- Heat the Oil:
- Pour a good layer of oil into your pan, heat until a tiny pinch of semolina sizzles right away, that’s your sign it’s time to fry.
- Dredge the Rings:
- Press every squid ring into the floury mix so it’s all covered, dust off any clumps, and set them apart so they won’t stick.
- Slice the Squid:
- Place squid tubes on your board, cut into even half-inch rings—makes for even cooking.
- Blend The Coating:
- Toss semolina, salt, cayenne, five spice, and a touch of pepper into a broad bowl. Give it a solid mix so everything gets in every bite.
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I can't skip the five spice now; it adds such a mellow magic. I still hear my uncle arguing it’s what makes the dish “real”—so I always add it in for family cookouts.
Saving Leftovers
It’s at its crunchiest straight after frying, so eat it hot. If there’s any left, let it cool down, keep in a paper towel-lined box in the fridge, and pop in a hot oven for just a few minutes to bring back the crunch.
Swap-In Ideas
If you’re out of semolina, go for rice flour or fine cornmeal; you’ll get that crispy bite, just a touch different. No five spice around? Sprinkle a little ground coriander or smoked paprika. Tone down the heat for kids with mild chili or paprika instead of cayenne.
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How To Serve It
Toss these rings on lettuce and load up on coriander for brightness. Hungrier? Serve with sticky rice and cucumber salad. They’re also perfect inside soft buns with pickled veggies and a Thai-inspired twist for sandwiches.
Background And Tradition
Southeast Asia goes wild for crispy squid, but in Thailand, chili dips kick it up. Folks share these in buzzing night markets or at fun family dinners. This version takes that simple street comfort, throws in bold spices, and delivers the crispiest coating around.
Common Recipe Questions
- → How do I prevent calamari from turning rubbery?
Fry your calamari in very hot oil for about 1-2 minutes a side. If you leave it in longer, it gets chewy quick, so pull it out once it's golden.
- → What oil is best for frying calamari?
Pick something neutral like vegetable or canola oil. They get hot enough for a great crunch without messing with the taste.
- → Can I use fresh or frozen squid?
Both are great picks. If it's frozen, just soak in cold water to thaw and pat it dry before using.
- → Why use semolina for coating?
Semolina makes the calamari even crispier and lighter than if you used plain flour.
- → What dipping sauce pairs nicely?
Thai sweet chili sauce is the perfect match. It's a little sweet and a little spicy, which goes awesome with the fried squid.