|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||3%|
|Total Sugars 8g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Thai version of fried calamari is crisp and seriously delicious—and you won't believe how simple it is to make. If you're a fan of Greek calamari, you'll love this recipe. As the recipe will demonstrate, fried calamari needn't be as difficult as it sounds—simply cut the squid into rings, dip into a simple flour and spice mixture, and fry. Serve it up with Thai sweet chili sauce and dig in.
Semolina is a type of granular wheat flour available at health food or specialty food stores.
Thai sweet chili sauce is available in most supermarkets.
2 large squid tubes, frozen or freshly prepared; or 3 to 4 medium tubes; if frozen, thaw quickly in a bowl of cool water
1/2 cup semolina
1/2 teaspoon salt
1/8 teaspoon cayenne pepper, or dried crushed chile
1/8 teaspoon 5-spice powder
1 pinch freshly ground pepper, black or white
1 cup canola oil, or other high-heat oil
Lettuce, or fresh coriander, for serving, optional
Thai sweet chili sauce, for serving
Gather the ingredients.
Place semolina flour in a shallow bowl or spread over a plate. Stir in the salt and spices. Set aside.
Place 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.
Open 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.
Pour oil into a small- or medium-sized frying pan. The oil should be at least 1-inch deep.
Turn 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.
Place 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.
Turn heat down to medium to prevent oil splattering. The calamari should turn a light golden brown. Avoid over-cooking, or squid will turn rubbery.
When rings are done frying, remove from oil and place on a clean kitchen towel or paper towel to drain.
Serve immediately while still hot. Serve with Thai sweet chili sauce.