Thai Style Calamari Recipe
Mini calamari rings deep-fried to a golden crisp. Stir-fried with basil, garlic, chili, salt, and pepper. Served with sweet lemon garlic sauce.
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Ingredients
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Calamari and Batter
Stir-fry (Aromatics & Seasoning)
Sweet Lemon Garlic Sauce (Dipping)
Method
Calamari and Batter
- 1
Prepare calamari
Pat the mini calamari rings very dry with paper towels. Removing surface moisture ensures a crisp fry. If rings are frozen, fully thaw and drain excess liquid before patting dry.
- 2
Make batter
In a medium bowl whisk together all-purpose flour, rice flour, cornstarch, baking powder, salt, and white pepper until evenly combined.
- 3
Add ice water
Gradually whisk in 1/2 cup ice water until a slightly thick, but still pourable batter forms. Batter should coat rings lightly — add a tablespoon more ice water if too thick or a tablespoon more flour mixture if too thin. Keep batter cold (set bowl over ice if your kitchen is warm).
- 4
Heat oil
Pour neutral oil into a deep pot or heavy-bottomed skillet so oil depth is about 2 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and rise to the surface immediately.
- 5
Fry calamari
Working in small batches (do not overcrowd), dip a handful of calamari rings into the cold batter to coat, allow excess to drip off, then carefully lower into hot oil. Fry 1.5–2.5 minutes per batch until golden and crisp. Use a slotted spoon to transfer to a wire rack set over a baking sheet or paper towels to drain. Keep fried calamari warm in a 200°F (95°C) oven while you finish remaining batches.
Sweet Lemon Garlic Sauce (Dipping)
- 6
Combine sauce ingredients
In a small saucepan combine 1/2 cup granulated sugar, 1/4 cup water, lemon juice, minced garlic, rice vinegar and 1/4 tsp salt. Warm over medium heat, stirring until sugar dissolves.
- 7
Thicken sauce
Mix 1/2 teaspoon cornstarch with 1/2 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes until slightly thickened and glossy. Taste and adjust balance — add a little more lemon juice for brightness or a pinch more salt if needed. Remove from heat and let cool to warm; sauce will thicken a touch as it cools.
Stir-fry (Aromatics & Seasoning)
- 8
Prepare aromatics
Thinly slice 6 garlic cloves and slice chilies. Pick basil leaves from stems and wash; pat dry. Have soy sauce and fish sauce measured and ready.
- 9
- 10
- 11
Season and finish
Add 1 tablespoon light soy sauce, 1 tablespoon fish sauce, 1/4 teaspoon white pepper, and 1/2 teaspoon kosher salt to the pan. Stir quickly to combine. Remove from heat and immediately add 1 cup fresh basil leaves — toss once to wilt the basil slightly with the residual heat.
- 12
Serve
Transfer the stir-fried calamari to a serving platter. Serve immediately with warm Sweet Lemon Garlic Sauce on the side and lime wedges for squeezing. Garnish with a few extra basil leaves if desired.