Crispy fried Calamari rings with Sichuan pepper and chili served together with an Asian creamy dipping sauce or Sriracha mayonnaise and possibly also with Prik Nam Pla. Prik Nam Pla is a Thai condiment in the form of a sauce that enhances the taste of most dishes. Serve these fried calamari with an asian touch as a tapas or an appetizer. Yummy!
You will need
0,80 lbs Calamari rings
1 1/3 cups milk
1 tsp sea salt
1 tsp freshly ground black pepper
2 tsp Sichuan pepper, roasted in a dry frying pan and ground
1 ½ tbsp Shao Xing wine
Egg white from 1 egg
4 tbsp cornstarch
Neutral oil for frying
Coating mix
6 tbsp cornstarch
2 tbsp wheat flour
2 tbsp rice flour
½ tsp baking soda
¼ tsp MSG (a flavor enhancer that can be bought in Asian grocery stores or online)
Dipping sauce
1 tbsp Thai chili paste (Nam Prik Pao)
4 tbsp Hellman’s or homemade mayonnaise
1 tsp roasted sesame oil
1 tsp soy sauce
2 garlic cloves, finely chopped or grated
Red chili, finely chopped (amount depending on desired heat and type of chili)
2 spring onions, finely chopped - reserve some dark green chop to top the calamari rings with when serving
Freshly ground black pepper
Sea salt
Or
Sriracha Mayonnaise
0,42 cup Hellmann’s or homemade mayonnaise
1.5 – 2 tbsp Sriracha sauce
1/2 tsp honey
Salt
Freshly ground black pepper
Optional – serve with Prik Nam Pla on the side
1 ½ - 2 tbsp Thai Birds Eye chili, finely chopped
3 tbsp fish sauce
1 tbsp lime juice
2 cloves garlic, finely chopped
2 ½ tbsp shallots, finely chopped
1 tsp Coriander, finely chopped
How to make it
1. Soak the calamari rings in milk and marinate for 2 hours so that the flesh becomes white and firm.
0,80 lbs Calamari rings
1 1/3 cups milk
2. Shake off the milk from the rings and put them in a clean and large enough bowl.
3. Add salt, black pepper, Sichuan pepper, and Shao Xing wine. Let stand for 5 minutes.
1 tsp sea salt
1 tsp freshly ground black pepper
2 tsp Sichuan pepper, roasted in a dry frying pan and ground
1 ½ tbsp Shao Xing wine
4. Add egg white and cornstarch. Mix well so that it becomes a thick and sticky batter. Set aside.
Egg white from 1 egg
4 tbsp cornstarch
5. Mix all the ingredients for the coating mix in a separate bowl.
6 tbsp cornstarch
2 tbsp wheat flour
2 tbsp rice flour
½ tsp baking soda
¼ tsp MSG (a flavor enhancer that can be bought in Asian grocery stores or online)
6. Mix all the ingredients for the dipping sauce or the Sriracha mayonnaise. Taste and adjust the seasoning if necessary. Put in the fridge.
Dipping sauce
1 tbsp Thai chili paste (Nam Prik Pao)
4 tbsp Hellman’s or homemade mayonnaise
1 tsp roasted sesame oil
1 tsp soy sauce
2 garlic cloves, finely chopped or grated
Red chili, finely chopped (amount depending on desired heat and type of chili)
2 spring onions, finely chopped - reserve some dark green chop to top the calamari rings with when serving
Freshly ground black pepper
Sea salt
Or
Sriracha Mayonnaise
0,42 cup Hellmann’s or homemade mayonnaise
1.5 – 2 tbsp Sriracha sauce
1/2 tsp honey
Salt
Freshly ground black pepper
7. Dip the calamari rings in the breading so that it covers. Shake off all excess and spread them out on a tray or baking sheet covered with baking paper.
8. If you chose to serve with Nam Prik Pla – mix all the ingredients in a bowl and place in the fridge.
1 ½ - 2 tbsp Thai Birds Eye chili, finely chopped
3 tbsp fish sauce
1 tbsp lime juice
2 cloves garlic, finely chopped
2 ½ tbsp shallots, finely chopped
1 tsp Coriander, finely chopped
9. Heat up enough oil in a small wok or pot so that it covers a layer of rings. The oil is ready when bubbles form around a wooden handle or wooden chopstick. Put down a few rings at a time and fry them in batches for about 2 minutes until they are golden brown. Pick them up with tongs and let them drain on kitchen paper. Sprinkle with salt immediately. Continue until all rings are fried.
Neutral oil for frying
Sea salt
10. Place the Calamari rings in a serving bowl or dish. Sprinkle chopped spring onion on top and serve with the dipping sauce or sriracha mayonnaise and possibly Nam Prik Pla.
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