Coconut Crusted Calamari Recipe
Long calamari steak strips rolled in a light tempura batter with shredded coconut and golden fried. Served with sweet and sour dipping sauce.
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Ingredients
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Calamari
Sweet and Sour Dipping Sauce
Method
Calamari Preparation
- 1
Prepare Calamari
Slice the calamari steak into long, thin strips about 1 inch wide. Pat dry with paper towels.
- 2
Make Tempura Batter
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, and cold water. Whisk until smooth and well combined.
- 3
Coat with Coconut
Place the shredded coconut in a shallow dish. Dip each calamari strip into the tempura batter, allowing excess to drip off, then roll in the shredded coconut to coat.
- 4
Heat Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry Calamari
Carefully add the coated calamari strips to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown, turning occasionally.
- 6
Drain
Use a slotted spoon to remove the calamari from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Sweet and Sour Dipping Sauce Preparation
- 7
Combine Ingredients
In a small mixing bowl, combine ketchup, rice vinegar, brown sugar, soy sauce, and pineapple juice.
- 8
Mix Well
Stir the mixture until the brown sugar is dissolved and the sauce is smooth. Adjust seasoning according to taste.
