Calamari with Sweet Chili Dipping Sauce

Calamari with Sweet Chili Dipping Sauce

I am a huge fan of fried calamari.  Ever since I was a child I could easily scarf down a plate on my own at a restaurant without pausing for air.  However, I also enjoy to savor something good and this recipe is best shared with friends.  Serve this with a lychee martini and you’ve got a killer happy hour right at home.

Calamari with Sweet Chili Dipping Sauce

Serves 4-6

1 pound fresh squid (I love to include the tentacles as well)

4 tablespoons sweet chili sauce

1 teaspoon Szechuan chili paste

2 teaspoons fresh lime juice

1 cup flour

1 1/4 cup bread crumbs

2 eggs

canola oil for frying

salt and freshly ground pepper

4 tablespoons diced scallion

If your squid has not been cleaned, you can check out this helpful video on how to prep a fresh squid and get it ready for your culinary delight:

Now some people love to eat calamari but don’t want to see how something slimy and ink-shooting can turn into such a delicious treat.  If this is you go ahead and buy the prepared calamari rings and skip the entire cleaning process.

Once you have your squid cut into thin rings and tentacles (should you chose).  Store in in the refrigerator while you mix your dipping sauce.

In a small bowl, mix sweet chili sauce, Szechuan chili paste, and lime juice.  Set aside for later use.

Now set up your breading station.  In three separate medium sized bowl, add flour, bread crumbs, and in the third add 2 eggs and 2 teaspoons of water and whisk until smooth.

Set up a deep fryer or deep pan filled with canola oil and bring to a temperature of 350.  Take your squid rings through the breading procedure:  dredge in flour, add to egg wash, and then finish in bread crumbs.  Repeat till all squid is coated and fry in batches until golden brown and crunchy.

Season fried calamari with salt and pepper, top with scallions, and serve alongside sweet chili dipping sauce.  Enjoy!


One thought on “Calamari with Sweet Chili Dipping Sauce

  1. Pingback: Sweet Chili and Ginger Baked Red Snapper « Cooking with Aurora

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