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Flash Fried Calamari with Ginger Chili & Thai Peanut Sauce

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Ingredients

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For the Calamari:

  • 1 pound fresh calamari, cleaned and sliced into rings (or use frozen, defrosted)
  • 1 cup buttermilk
  • 1 cup panko bread crumbs
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil for frying

For the Ginger Chili Sauce:

For the Thai Peanut Sauce:

  • 1/4 cup creamy peanut butter
  • 2 Tbls. soy sauce
  • 1 Tbls. honey
  • 1 Tbls. rice vinegar
  • 1 tsp. sesame oil
  • 1 tsp. Thai red curry paste (adjust to taste)
  • 2 tablespoons water (as needed to thin sauce)

Garnish:

  • chopped peanuts
  • chopped cilantro
  • chopped mint
  • lime wedges

Instructions

Marinate the Calamari:  Place the calamari rings in a bowl and pour buttermilk over them. Let them marinate for at least 30 minutes.

Prepare the Dry Mix:  In a separate bowl, mix the panko bread crumbs, flour, garlic powder, salt, and black pepper.

Prepare the Ginger Chili Sauce:  In a small bowl, combine soy sauce, sweet chili sauce, minced ginger, minced garlic, and lime juice. Mix well.

Prepare the Thai Peanut Sauce:  In another bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, and Thai red curry paste.  Add water gradually to achieve the desired consistency.

Coat and Fry the Calamari:  Heat the vegetable oil in a deep fryer or a heavy cast iron skillet to 350°F (180°C).  Dredge the marinated calamari rings in the dry mix, ensuring they are well coated. Fry in batches for 2-3 minutes or until golden brown and crispy. Transfer to a mesh wire cooling rack to drain.

Serve: Arrange the flash-fried calamari on a serving plate.  Drizzle the Ginger Chili Sauce and peanut sauce over calamari.

Garnish:  Sprinkle chopped fresh cilantro, mint, and crushed peanuts over the top and a squeeze of lime for added flavor and texture.

Equipment

Find it online: https://www.imbored-letsgo.com/flash-fried-calamari-with-ginger-chili-thai-peanut-sauce/