Name: Deep Lagoon Seafood and Oyster Houses Thai Chili Calamari Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb calamari rings (cleaned, drained); 1 cup all-purpose flour; 0.25 cup cornstarch; 1 tsp fine sea salt; 0.5 tsp ground white pepper; 0.5 tsp baking powder; 0.5 cup cold sparkling water (or ice water); 1 unit large egg (optional, for extra adhesion); 1.5 cups neutral high-heat oil (vegetable, peanut, or canola); 0.5 cup sweet Thai chili sauce; 1 tbsp fresh lime juice; 1 tsp light soy sauce; 1 tsp minced garlic; 0.25 cup mayonnaise (preferably Japanese kewpie); 1.5 tbsp Sriracha or Thai hot chili paste; 0.5 tsp honey or agave (to balance heat); 0.25 tsp sesame oil; 1 tsp water (to thin, if needed); 1 tsp black sesame seeds; 1 tsp white sesame seeds; 0.25 cup fresh cilantro leaves (picked); 2 unit lime wedges (for serving); 0.25 tsp fine sea salt (to finish, optional)

Method

Calamari and Breading

Prep Calamari

Pat calamari rings thoroughly dry with paper towels. Excess moisture prevents proper crisping, so press gently to remove surface water.

If using the optional egg: beat the egg lightly in a small bowl. This can be whisked into the batter for slightly richer adhesion; it is optional and will make the crust a touch denser.

In a shallow bowl or wide container, whisk together all-purpose flour, cornstarch, baking powder, salt, and white pepper until homogenous.

Slowly whisk cold sparkling water (and beaten egg, if using) into the dry mix until a slightly thin, batter-like paste forms. The batter should cling lightly to the calamari but not be runny—adjust with a splash more water or a tablespoon more flour if needed.

Frying

Pour oil into a deep skillet or pot to reach about 2 inches depth (about 1.5 cups for a medium pan). Heat over medium-high until oil reaches 350–360°F (175–180°C). If you don’t have a thermometer, test with a small drop of batter — it should sizzle and brown within about 30 seconds.

Working in single layers (do not overcrowd), dip each dried calamari ring into the batter, allowing excess to drip off, then gently lower into the hot oil. Fry in batches for 1.5–2 minutes until golden brown and crisp.

Use a slotted spoon or spider to transfer fried calamari to a paper towel–lined tray to drain. Sprinkle very lightly with a pinch of salt while hot. Keep finished batches in a warm (200°F / 95°C) oven on a rack if frying all at once so they remain crisp.

Sweet Chili Toss

While frying, combine sweet Thai chili sauce, lime juice, light soy sauce, and minced garlic in a medium bowl. Stir until smooth and taste; adjust lime or soy to balance sweetness and salt.

When all calamari are fried and drained, place them into a large mixing bowl. Pour the sweet chili mixture over the hot calamari and toss gently but quickly to coat each piece evenly. The heat helps the sauce adhere without making the crust soggy—toss just enough to coat.

Volcano Sauce (Spicy Drizzle)

Whisk together mayonnaise, Sriracha, honey, and sesame oil in a small bowl until completely smooth. If the sauce is too thick for drizzling, whisk in 1 teaspoon of water at a time until it reaches a medium-pour consistency.

Transfer the volcano sauce to a squeeze bottle or use a spoon to drizzle in a fine stream across the tossed calamari just before serving.

Garnish & Serve

Arrange coated calamari on a serving plate or platter. Drizzle the volcano sauce artistically over the top.

Sprinkle white and black sesame seeds (tuxedo sesame) evenly over the calamari. Scatter fresh cilantro leaves on top and finish with a very light dusting of fine sea salt if desired.

Serve immediately with lime wedges on the side for squeezing.