Pla Muk Tod Recipe
Crispy calamari, 3 flavor chili sauce, lime-leaf (pairing with Singha beer recommended)
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Ingredients
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Crispy Calamari
Method
Cooking Instructions
- 1
Prepare the Calamari
In a mixing bowl, combine all-purpose flour, cornstarch, salt, black pepper, and chili powder. Mix well. Slowly add ice-cold water to create a batter.
- 2
Coat the Calamari
Dip the sliced calamari into the batter until well coated.
- 3
Heat the Oil
In a deep frying pan, heat vegetable oil over medium-high heat until hot.
- 4
Fry the Calamari
Carefully add the battered calamari to the hot oil in batches, frying until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
- 5
Make the Three Flavor Chili Sauce
In a small bowl, mix chopped chilies, minced garlic, fish sauce, sugar, and lime juice. Stir until sugar is dissolved.
- 6
Serve
Serve the crispy calamari hot, drizzled with three flavor chili sauce, and garnished with lime leaves and cilantro.
