Calamari Recipe
with tempura shrimp, shishito peppers, sriracha aioli & sweet chili sauce
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Ingredients
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Calamari and Tempura Shrimp
Shishito Peppers
Sriracha Aioli
Sweet Chili Sauce
Method
Preparing the Calamari and Tempura Shrimp
- 1
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Gradually whisk in ice-cold water until a smooth batter forms.
- 2
Prepare the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Calamari and Shrimp
Dip the calamari rings and tempura shrimp into the batter, allowing excess to drip off. Carefully drop them into the hot oil in batches. Fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Cooking Shishito Peppers
- 4
Making Sriracha Aioli
- 5
Combine Ingredients
In a bowl, mix together the mayonnaise, sriracha sauce, minced garlic, and lemon juice until smooth and well combined.
