Ingredients: |
Ingredients: Calamari:
500g fresh calamari rings, cleaned and cut into rings
1 cup all-purpose flour
1 cup cornstarch
1 tsp baking powder
1 tsp paprika
Salt and freshly ground black pepper, to taste
1 cup ice-cold club soda (or beer for an alternative taste)
Vegetable oil, for frying
1 lime, cut into wedges
Sweet Thai Chili Sauce:
1/2 cup white sugar
1/4 cup rice vinegar
2 tbsp water
2 tbsp fish sauce
1 tbsp minced garlic
1 tbsp minced fresh red chili (adjust according to heat preference)
1 tsp cornstarch dissolved in 1 tbsp cold water
Watercress, for garnish
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Directions: |
Directions:In a deep pot or fryer, heat the vegetable oil to 375°F (190°C).
In a mixing bowl, sift together the flour, cornstarch, baking powder, paprika, salt, and pepper.
Slowly whisk in the club soda (or beer) until you have a smooth, thick batter.
Dip the calamari rings into the batter, ensuring each piece is thoroughly coated.
Carefully drop the battered calamari into the hot oil, frying in batches to avoid overcrowding.
Fry for 2-3 minutes or until golden and crispy.
Use a slotted spoon to transfer the calamari onto a plate lined with paper towels. Sprinkle with a pinch of salt.
Serve immediately with lime wedges.
For sauce:
In a saucepan, combine sugar, rice vinegar, water, fish sauce, garlic, and chili.
Bring the mixture to a simmer over medium heat, stirring occasionally.
Once the sugar is dissolved and the sauce begins to simmer, slowly whisk in the cornstarch mixture.
Continue to simmer, stirring constantly, until the sauce thickens slightly.
Remove from heat and let it cool.
Toss the crispy calamari with the sweet Thai chili sauce and garnish with watercress. |
This recipe for Artin’s Calamari with Sweet Thai Cili Sauce is from