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I’m not typically a fried calamari appetizer fan but boy oh boy do I love this Flash Fried Calamari with Ginger Chili & Thai Peanut Sauce!
This recipe is inspired by a delicious calamari dish I had not to long ago at the Village Tavern here in Scottsdale. Today I took frozen (defrosted) calamari rings and soaked them in buttermilk, then coated them in a seasoned mixture of flour and panko bread crumbs, flash fried them in a deep fryer, and served with a zesty Ginger Chili Sauce and creamy Thai Peanut Sauce. Garnished with fresh cilantro, mint, crunchy peanuts and a squeeze of lime, this dish is a perfect fusion of East meets West, sure to satisfy any craving
Whether as an appetizer or a main course, this Flash Fried Calamari with Ginger Chili & Thai Peanut Sauce is a must-try dish that promises a burst of flavor in every bite.
PrintFlash Fried Calamari with Ginger Chili & Thai Peanut Sauce
Ingredients
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:
- 2 Tbls. soy sauce
- 2 Tbls. Thai sweet chili sauce
- 1 Tbls. minced ginger
- 2 cloves garlic, minced
- 1 Tbls. lime juice
- 1 tsp. sugar, if needed
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.