Easy Thai Style Fried Calamari
This simple Thai version of calamari is crisp and delicious—especially when dipped in Thai coconut dip. Perfect for parties or a weeknight treat.
- Serves: 4 persons
- 2large squid tubes (frozen or freshly prepared; OR 3 to 4 medium tubes. If frozen, thaw quickly in a bowl of cool water.)
- ½cup semolina (a type of granular wheat flour available at health food or specialty food stores)
- ½teaspoon salt
- ⅛teaspoon cayenne pepper (or dried crushed chili)
- ⅛teaspoon 5-spice powder
- Pinch black pepper (or white)
- 1cup canola oil (or other high-heat oil)
- Optional: lettuce (or fresh coriander for serving)
- Garnish: Thai sweet chili sauce (for serving, available in most supermarkets)
Step 1Gather the ingredients.
Step 2Place semolina flour in a shallow bowl or spread over a plate. Stir in the salt and spices. Set aside.
Step 3Place squid tubes horizontally in front of you on a cutting board . Using a sharp knife and cutting toward you, make slices about 1/2-inch wide. This will create nice-size rings.
Step 4Open up the calamari rings and roll them one by one in the flour and salt mixture until they are covered. Place floured rings on a clean plate next to the stove.
Step 5Pour oil into a small- or medium-sized frying pan. The oil should be at least 1-inch deep.
Step 6Turn heat to high- or medium-high, until the oil begins to bubble or "move" from the bottom of the pan. To test if oil is hot enough: using a pair of tongs, dip one of the calamari rings into the oil. If it sizzles and begins to cook, the oil is ready.
Step 7Place as many rings into the oil as can comfortably fit at one time. Fry about 1 minute, then turn the rings over to cook on the other side.
Step 8Turn heat down to medium to prevent oil splattering. The calamari should turn a light golden brown. Avoid over-cooking, or squid will turn rubbery.
Step 9When rings are done frying, remove from oil and place on a clean kitchen towel or paper towel to drain.
Step 10Serve immediately while still hot. Serve with Thai sweet chili sauce.