Calamari Recipe
with tempura shrimp, shishito peppers, sriracha aioli & sweet chili sauce
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Ingredients
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Calamari
Tempura Shrimp
Shishito Peppers
Sriracha Aioli
Sweet Chili Sauce
Method
Prepare Calamari
- 1
Prepare the Coating
In a bowl, mix the all-purpose flour, cornstarch, salt, and black pepper together.
- 2
Coat the Calamari
Dip the calamari rings into the flour mixture, ensuring they are well coated.
- 3
Heat the Oil
In a large pot, heat the vegetable oil to 350°F (175°C) over medium-high heat.
- 4
Fry the Calamari
Fry the coated calamari rings in batches for about 2-3 minutes until golden brown. Remove and drain on paper towels.
Prepare Tempura Shrimp
- 5
Make the Tempura Batter
In a mixing bowl, combine the tempura batter mix with the ice water until just mixed (do not overmix).
- 6
Fry the Shrimp
Dip the shrimp into the tempura batter and fry in the same hot oil for about 2-3 minutes until crispy and golden. Remove and drain on paper towels.
Cook Shishito Peppers
- 7
Make Sriracha Aioli
- 8
Combine Ingredients
In a bowl, mix together mayonnaise, sriracha sauce, and lime juice until smooth.
Serve
- 9
Plate the Dish
Arrange the fried calamari, tempura shrimp, and sautéed shishito peppers on a serving platter. Serve with sriracha aioli and sweet chili sauce on the side.
