Cm Calamari Recipe

Prep

Pat the cleaned calamari rings and tentacles very dry with paper towels. Chill in the refrigerator for 10–15 minutes while you prepare the batter — cold calamari helps the batter cling and stay crisp.

Make the batter

In a medium bowl whisk together all-purpose flour, rice flour (or cornstarch), baking powder, Thai red curry paste, white pepper, garlic powder, and kosher salt until evenly combined. Slowly whisk in the cold club soda in two additions until you have a smooth, slightly thick batter (viscous enough to coat but not gummy). Keep the batter cold — set the bowl over another bowl with ice if your kitchen is warm.

Heat oil

Pour vegetable oil into a deep pot or fryer to a depth of about 2–3 inches (or a bit more if using a larger pot). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter; it should sizzle and float immediately with steady bubbling.

Fry the calamari

Working in small batches (to avoid overcrowding), dredge a few calamari pieces lightly in a thin dusting of rice flour if desired, then dip into the batter to fully coat. Carefully lower into the hot oil using a slotted spoon or spider. Fry 1 to 1 1/2 minutes, turning once, until golden and crisp. Overcooking makes calamari rubbery — remove as soon as crisp and golden. Transfer to a wire rack or paper towels to drain. Keep finished batches warm in a low oven (200°F / 95°C) on a tray while you finish frying the rest.

Season

Immediately after frying, sprinkle a little extra kosher salt and a pinch more white pepper over the calamari to taste. Squeeze lime over before serving if desired.

In a small bowl combine the Thai sweet chili sauce, lime juice, fish sauce and chopped cilantro (if using). Stir until smooth and taste — adjust with more lime for brightness or a touch more fish sauce for umami. Transfer to a serving bowl.

Whisk together mayonnaise, Sriracha, sweet chili sauce, sesame oil, lime zest and salt in a small bowl until uniform and slightly glossy. Taste and adjust heat with more Sriracha or sweetness with an extra 1/2 tsp sweet chili sauce. Chill briefly if you prefer a thicker texture.

Arrange the hot calamari on a platter or individual plates. Place small bowls of sweet chili sauce and spicy mayo alongside for dipping. Sprinkle chopped scallions and toasted sesame seeds over the calamari. Serve immediately with lime wedges on the side.