Easy Thai Style Fried Calamari (Print Version)
# Ingredients:
→ Main
01 -
2 large squid tubes, frozen or freshly prepared, or 3 to 4 medium tubes, thawed if frozen
→ Coating
02 -
125 ml semolina
03 -
2.5 ml salt
04 -
0.5 ml cayenne pepper or dried crushed chile
05 -
0.5 ml Chinese five-spice powder
06 -
1 pinch freshly ground black or white pepper
→ Frying
07 -
240 ml canola oil or other high-heat oil
→ To Serve
08 -
Lettuce or fresh coriander leaves, optional
09 -
Thai sweet chili sauce
# Instructions:
01 -
Combine semolina, salt, cayenne pepper, five-spice powder, and ground pepper in a shallow bowl or plate; mix well and set aside.
02 -
Lay the squid tubes horizontally on a cutting board and slice into 1.25 cm rings using a sharp knife.
03 -
Individually coat each squid ring in the seasoned semolina mixture, ensuring even coverage, and arrange on a clean plate.
04 -
Pour canola oil into a small or medium frying pan to a depth of at least 2.5 cm and heat over medium-high until shimmering or bubbling.
05 -
Test the oil temperature with a single ring; if it sizzles, fry batches of rings for 1 minute per side or until light golden brown, adjusting heat as needed.
06 -
Remove fried squid rings with tongs, drain on paper towel or kitchen towel, and serve immediately with Thai sweet chili sauce and optional greens.
# Notes:
01 -
Avoid overcooking calamari to maintain a tender texture; excessive frying can make the rings rubbery.