Crispy calamari rings with a spicy sambal dipping sauce
Serves: 4
Ingredients:
- 500g calamari rings, patted dry
- 1 cup buttermilk
- 1 tsp salt
- ½ tsp white pepper
Seasoned Coating:
- 1 cup plain flour
- ½ cup cornflour
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp white pepper
- 1 tsp salt
- Vegetable oil, for frying
- Lime wedges, to serve
Instructions:
- Combine the calamari, buttermilk, salt and white pepper in a bowl. Refrigerate for 30 minutes (or up to 2 hours)
- Mix the coating ingredients together in a shallow tray.
- Heat vegetable oil to 180°C.
- Remove the calamari from the buttermilk, allowing the excess to drip off, then toss well in the seasoned flour. Press the coating onto the rings for extra crunch.
- Fry in small batches for 2–3 minutes until golden brown and crispy.
- Drain on a wire rack or paper towel.
- Serve immediately with lime wedges and our sambal (works with both sambal rica-rica or sambal hijau) as dipping sauce.
Serving suggestions - Garnish with coriander, fried shallots and lime.
Extra tip: Mix 2 tbsp sambal with 2 tbsp Kewpie mayo and 1 tsp lime for a whole new dip!