Pla Meuk Tod (fried Calamari ) Recipe

Prepare and marinate calamari

Rinse 1 lb calamari tubes and tentacles under cold water, pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings. If larger rings, cut to bite-size. Place calamari in a bowl and toss with 1 tsp kosher salt, 1 tsp white pepper and 1 tbsp fresh lime juice. Let sit 10 minutes while you prepare coating. Pat off any excess moisture before coating.

Mix dry coating

In a shallow bowl or wide plate, whisk together 3 tbsp all-purpose flour, 3 tbsp cornstarch, 2 tbsp rice flour, 1 tsp red chili flakes, 1 tsp garlic powder and 1/2 tsp white pepper until evenly combined.

Prepare wet batter

In a separate bowl, lightly beat 1 egg white until frothy, then gently fold in 3/4 cup very cold sparkling water (or ice water). The batter should be thin and bubbly — just enough to help coating adhere and create a light crust.

Coat calamari

Working in batches (do not overcrowd), first toss the calamari rings in the dry mix to lightly coat. Shake off excess. Dip each piece into the wet batter briefly, then return to the dry coating and press lightly so a thin crust forms. Place coated pieces on a tray on a rack while oil heats.

Heat oil

Pour about 3 cups neutral oil into a deep heavy skillet or pot. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and rise quickly without browning immediately.

Fry calamari

Carefully lower a single layer of coated calamari into the hot oil using tongs or a slotted spoon. Fry in small batches for 1 to 1 1/2 minutes, turning once, until the crust is golden and crisp. Avoid overfrying — calamari can become tough if cooked too long. Remove with a slotted spoon onto a wire rack or paper towels to drain. Repeat with remaining calamari, keeping cooked pieces warm in a low 200°F (95°C) oven if desired.

Final seasoning

While hot, lightly sprinkle a pinch of additional salt and a small dusting of white pepper over the fried calamari. Toss gently to distribute.

Make the sauce

In a small saucepan combine 6 tbsp light brown sugar, 1/2 cup water, 1 tbsp tamari or light soy sauce, 2 tbsp rice vinegar, 2 tbsp ketchup, 1 tbsp fresh lime juice, 1 minced garlic clove and 1 tsp chili flakes (or to taste). Bring to a gentle simmer over medium heat, stirring to dissolve sugar.

Thicken and finish

Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Stir slurry into the simmering sauce and cook 30–60 seconds until slightly thickened to a pourable glaze. Taste and adjust: more lime for acidity, more sugar to sweeten or more chili for heat. Remove from heat and let cool slightly before serving.

Serve

Arrange fried calamari on a serving platter or individual plates. Spoon a small bowl of the Thai sweet & sour dipping sauce on the side. Garnish with fresh cilantro leaves and lime wedges. Serve immediately while hot and crisp.