Nyonya Calamari Recipe

Prepare calamari

Pat the cleaned calamari tubes and tentacles very dry with paper towels. Slice the tubes into 1/2-inch rings. Drying thoroughly prevents oil splatter and helps the batter adhere.

Make the dry mix

In a wide shallow bowl, whisk together all-purpose flour, rice flour, cornstarch, baking powder, kosher salt, and white pepper until fully combined.

Combine batter

Add the beaten egg white to the cold club soda (or cold water). Pour the liquid into the dry mix and stir gently just until combined — the batter should be slightly lumpy and light. If too thick, add up to 1 tablespoon more cold liquid.

Heat oil

Pour neutral oil into a heavy-bottomed skillet or deep pot to a depth of about 1 to 1 1/2 inches. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of batter sizzles and rises immediately.

Fry calamari in batches

Working in small batches (do not overcrowd), dredge the dried calamari rings and tentacles briefly in the batter, shaking off excess, then carefully lower into the hot oil. Fry 1 to 1 1/2 minutes until golden and crisp. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Return oil to temperature between batches.

Season while hot

Immediately after frying each batch, sprinkle with a little fine sea salt and freshly ground black pepper so the seasoning sticks.

While the calamari rests briefly, make the sauce. In a small bowl whisk together unsweetened coconut milk, mayonnaise, sweet chili sauce, lime juice, fish sauce, brown sugar, and lime zest until smooth. Taste and adjust: add more lime for acidity, a pinch more sugar for balance, or extra chili for heat.

Fold in the finely chopped cilantro and, if using, the red chili flakes or sambal oelek for extra kick. Chill for 5–10 minutes to let flavors marry. The sauce should be creamy, tangy, slightly sweet, and aromatic with coconut and lime.

Arrange the fried calamari on a platter. Scatter the roughly chopped cilantro leaves and thinly sliced green onions over the top.

Serve immediately with the coconut lime sauce on the side or lightly drizzled over the calamari. Offer lime wedges for squeezing. Serve hot so the calamari stays crisp.

Leftovers: refrigerate calamari and sauce separately in airtight containers up to 1 day; reheat calamari briefly in a 350°F (175°C) oven for 5–7 minutes to restore some crispness.