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Thai-style fried calamari is lightning-fast when you're craving crunch and zing. This easy way turns out golden, crackly rings that are soft inside. The spicy kick will have everyone grabbing seconds in no time.
I discovered this dish during a sudden downpour when friends popped by. Threw it together in less than twenty minutes and they were shocked how bold and fresh it was each bite disappeared fast.
Irresistible Ingredients
- Squid tubes (large): go for either fresh or frozen ones aim for tubes that look shiny and moist and skip any that smell fishy
- Semolina: makes the coating super crispy find the finely ground stuff for a great crunch
- Salt: lifts the mild squid flavor sea salt works best if you have it
- Crushed chile or cayenne: brings heat you can turn it up or down easily
- Fresh ground black or white pepper: just a tiny bit gives savory flavor in the background
- Five spice powder: brings gentle warmth and depth check the mix so it's fresh
- Neutral oil like canola (good for high heat): use an oil that doesn’t add flavor just look for a clear, clean scent
- Optional garnish: fresh coriander or lettuce: toss some greens or herby leaves on top for pop
- Sweet Thai chili sauce: this sweet-n-tangy dip is ideal for dunking look for ones with real chili bits and a punchy color
Simple Step-by-Step
- Get the Breading Ready:
- In a wide bowl, stir together semolina, five spice, cayenne, salt, and pepper. Mix it all up so the flavors go everywhere.
- Prep Squid Tubes:
- Set the squid on your board and slice into half-inch rings. Try to make the rings the same size so everything cooks at the same speed.
- Coat the Rings:
- Drop squid rings into your semolina mix. Cover each ring on all sides, then give them a shake to lose extra so the crust isn't too thick. Lay on a plate to stay separate.
- Start Heating Oil:
- Pour about an inch of your oil into a skillet. Test readiness by dropping in a pinch of semolina—when it starts bubbling right away, you’re good.
- Fry in Batches:
- Slide a few rings in, don’t crowd. Once golden on one side (about a minute) flip and finish frying the other. Lower the heat if they’re getting dark fast so the outside stays light and crunchy.
- Serve It Up:
- Lift out rings onto a paper towel-lined plate so oil soaks away. Dish up right away on fresh herbs or crisp leaves—and don’t forget that chili sauce for dipping!
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Honestly, the five spice powder is my must-have. It gives a mellow kick that makes folks ask for my secret. My uncle once said it was what made the dish taste just right and now I add it every single time for family feasts.
Best Ways to Store
The absolute best time to eat is straight from the pan. If you need to chill extras, let the rings cool, then keep them in a container lined with paper towels. Pop into a hot oven (or toaster oven) for a few when you want to bring the crisp back later.
Switch Things Up
No semolina on hand? Rice flour or fine cornmeal will also make a crunchy outside. Out of five spice? Try a pinch of ground coriander or smoked paprika. Want less heat for kids? Go with sweet paprika or a mild chili powder instead.
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Serving Ideas
Spoon those rings over shredded lettuce with more coriander if you’ve got it. For bigger appetites, serve alongside sticky rice and tangy cucumber salad. You can even tuck a few inside a soft bun with pickled veggies for a tasty sandwich that hints of Thailand.
A Bit About Tradition
This crunchy squid snack is everywhere in Southeast Asia, but Thais make it pop with their signature zesty dips. You’ll spot it at jam-packed night markets or when the whole family feasts. These crispy bites are all about street-food simplicity and punchy spice from home kitchens.
FAQs About the Recipe
- → How do I prevent calamari from turning rubbery?
Fry your calamari fast over really hot oil, just a minute or two per side. Pull them out once they turn golden. If you cook them too long, they get chewy and lose that soft bite.
- → What oil is best for frying calamari?
Stick with oils that don’t add flavor and can handle high heat, like canola or regular vegetable oil. They help your calamari turn super crispy.
- → Can I use fresh or frozen squid?
Either fresh or frozen squid is fine. Let your frozen squid thaw in cold water, then dry it off real well before cutting it up.
- → Why use semolina for coating?
Semolina makes your calamari come out lighter and crunchier than using basic white flour.
- → What dipping sauce pairs nicely?
Sweet Thai chili sauce is your best bet. It’s got a bit of sweetness, a little mild spice, and works perfectly with fried calamari.