Crispy calamari served with a Thai sweet and spicy sauce. Soaking the raw squid in milk or buttermilk for up to 1 hour, in the fridge, will help to make it more tender.
You can omit the pepper for part of the sauce and it becomes a simple sweet and sour. (In the picture above, I made a spicy and non-spicy sauce by adding the pepper flakes after pouring out some sauce)
Thai Sweet and Spicy Calamari
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup vinegar
- 1 tbsp corn starch mixed with 1 tbsp water
- 1 tbsp ketchup
- 1 tsp crushed red pepper
- 1.5 lbs fresh cleaned or frozen squid
- 1 cup flour
- 1 cup seasoned breadcrumbs or panko breadcrumbs
- Dash of garlic powder, salt, pepper (if using panko)
- 1-2 well beaten eggs
- Vegetable oil for frying
- Lemon wedges
- Deep fryer, or pot and oil thermometer
- Shallow dish and bowl
- Clean and slice the squid. Dry well.
- Heat the oil (in deep fryer, or enough in a pot to cover the pieces) to 375 degrees F.
- Make the sauce – combine water and sugar in saucepan and bring to boil. Add other sauce ingredients listed above, mix well and reduce until thick and syrupy.
- Coat each piece of calamari well in flour, then in the beaten egg, then bread crumbs OR coat in beaten egg, then seasoned panko bread crumbs. Chill if possible.
- Deep fry in the heated oil just until golden and floating. Do not overcook.
- Serve with lemon wedges and sauce for dipping. Aioli, marinara or tartar sauce are also popular.
Like this blog? Subscribe to monthly emails.