Thai Crispy Calamari (Printable Version)
# What You'll Need:
→ Main
01 -
2 big squid tubes (fresh or frozen), or 3 to 4 medium tubes, fully thawed first if frozen
→ Coating
02 -
125 ml semolina
03 -
2.5 ml salt
04 -
0.5 ml Chinese five-spice powder
05 -
1 pinch black or white pepper, freshly ground
06 -
0.5 ml cayenne or red chili flakes
→ Frying
07 -
240 ml canola oil or another oil that handles high heat
→ To Serve
08 -
Fresh coriander leaves or lettuce leaves, if you want
09 -
Thai sweet chili sauce
# Steps to Follow:
01 -
Grab your tongs, pull the cooked squid rings out, and put them onto a kitchen towel or even a paper towel to soak up any extra oil. Eat them right away alongside Thai sweet chili sauce plus some fresh greens if that's your thing.
02 -
Toss a single squid ring into the hot oil to check if it sizzles. If it does, cook a batch at a time for about 1 minute on each side, just until they're turning a gentle golden color. Keep the heat steady as you go.
03 -
Splash canola oil in a medium or small frying pan so it's at least 2.5 cm deep. Warm it up over a medium-high stove until you see it shimmery or little bubbles show up.
04 -
Coat every squid ring all over with that tasty semolina mix and lay them out on a separate clean plate.
05 -
Grab your cutting board, set the squid tubes sideways, and use a sharp knife to cut them into rings about 1.25 cm thick.
06 -
Pour semolina, salt, cayenne, five-spice powder, and black or white pepper into a shallow plate or bowl. Stir until everything is all even. Leave it aside until you need it.
# Additional Tips:
01 -
If you let the calamari cook too long, it'll get chewy. Keep the frying quick so the rings stay soft.