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Thai Inspired Crispy Calamari with Sweet Chili Dip

Thai-Inspired Crispy Calamari with Sweet Chili Dip

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Snack
Cuisine Thai
Servings 4 (as appetizer)

Equipment

  • Deep frying pan or Dutch oven with at least 2-inch sides
  • Instant-read thermometer (ideal, but not mandatory—oil should register around 350°F/175°C)
  • Mixing bowls (one for dry ingredients, one for wet)
  • Wire cooling rack or paper towel–lined tray
  • Tongs or slotted spoon

Ingredients
  

For the Calamari

  • 1 pound fresh calamari rings and tentacles, cleaned and patted dry
  • 1 cup all-purpose flour
  • ¼ cup cornstarch
  • 1 tsp fine sea salt
  • ½ tsp white pepper
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 2 large eggs
  • 2 tbsp water
  • Neutral oil like vegetable or canola for frying

For the Sweet Chili Dip

  • ½ cup Thai sweet chili sauce
  • 1 tbsp rice vinegar
  • 1 tsp fish sauce
  • 1 tsp finely chopped fresh lime zest
  • 1 tbsp chopped cilantro

Optional: freshly sliced Thai bird’s eye chili for extra heat

For Garnish & Extras

  • Lime wedges
  • Fresh cilantro sprigs
  • Thinly sliced scallions

Instructions
 

Prep the Calamari

  1. Begin by rinsing the calamari rings and tentacles under cold running water and patting them completely dry. Excess moisture prevents a crispy crust, especially in fried squid dishes like this.

Set Up Coating Stations

  1. In a shallow bowl, whisk together the flour, cornstarch, salt, white pepper, garlic powder, and paprika. In a separate bowl, beat the eggs with 2 tablespoons of water. The egg wash helps the flour mixture stick to the squid.

Heat the Frying Oil

  1. Pour neutral oil into your frying pan so there’s about 2 inches depth. Heat it over medium-high until it reaches ~350°F (175°C). Proper temperature delivers that signature crunch without absorbing too much oil.

Coat the Calamari

  1. Working in batches to prevent overcrowding, dip calamari pieces into the egg wash, then thoroughly coat them in the flour-cornstarch mixture. Shake off any excess before frying.

Fry to Crispy Perfection

  1. Gently lower coated calamari into sizzling oil using tongs or a slotted spoon. Fry in small batches—about 6 to 8 pieces at a time—for roughly 1.5 to 2 minutes. They should become golden and crisp. Remove them to a wire rack or paper towel–lined tray to drain and hold while you proceed.

Make the Sweet Chili Dip

  1. In a small bowl, whisk together Thai sweet chili sauce, rice vinegar, fish sauce, lime zest, and cilantro. Taste and adjust—the idea is a balance of sweet, tangy, salty, and herbaceous. If you like heat, add finely sliced Thai bird’s eye chili for a serious kick.

Serve Immediately

  1. Arrange the fried calamari attractively on a platter around a small bowl of the chili dip. Garnish with lime wedges, extra cilantro, and scallions. Encourage guests to squeeze lime juice over the calamari before dipping in the chili sauce.