Thai Sweet and Spicy Calamari

March 27th, 2010

Thai Sweet and Spicy Calamari


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
  • Saucepan
  1. Clean and slice the squid.  Dry well.
  2. Heat the oil (in deep fryer, or enough in a pot to cover the pieces) to 375 degrees F.
  3. 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.
  4. 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.
  5. Deep fry in the heated oil just until golden and floating.  Do not overcook.
  6. Serve with lemon wedges and sauce for dipping.  Aioli, marinara or tartar sauce are also popular.
Thai Sweet and Spicy Calamari
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“Food for thought is no substitute for the real thing.”
~ Walt Kelly