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Ingredients
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Calamari
Batter & Coating
Crisp Finish
Thai Dipping Sauce (Nam Jim)
Method
Calamari
Prepare and marinate
Pat the calamari rings dry with paper towels. Toss them in a bowl with 1 tsp salt, 1/2 tsp white pepper and 1 tbsp lime juice. Let rest for 10 minutes while you prepare the batter. Dry again briefly before coating.
Batter & Frying
Make batter
In a medium bowl whisk together 1 cup rice flour, 1/2 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp salt and 1/2 tsp chili powder (if using). Slowly add 3/4 cup cold sparkling water while whisking until a smooth slightly thick batter forms — it should cling to the calamari but still be light. Keep batter cold by placing bowl over ice if your kitchen is warm.
Heat oil
Pour vegetable oil into a deep, heavy pot or deep fryer to a depth of about 6–8 cm (3 inches). Heat to 180°C (350°F). Use a thermometer for accuracy. If you don’t have one, test with a small drop of batter — it should sizzle and rise immediately.
Coat and fry
Working in small batches (to avoid overcrowding), dip calamari rings into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry 2–3 minutes until golden and crispy. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Maintain oil temperature between 170–180°C; adjust heat as needed. Cook remaining calamari.
Second fry (optional for extra crisp)
For extra crispiness, fry the drained calamari a second time for 30–45 seconds at 190°C (375°F) just before serving, then drain well.
Crisp Finish
While calamari is still hot, sprinkle with 2 tbsp crispy fried garlic, 2 tbsp chopped cilantro and the thinly sliced red chili. Arrange lime wedges on the plate for squeezing.
Thai Dipping Sauce (Nam Jim)
Make the sauce
In a small bowl combine 3 tbsp fish sauce, 3 tbsp fresh lime juice, 2 tbsp palm or brown sugar, 2 minced garlic cloves, 2 finely chopped bird's eye chilies and 1 tbsp water. Stir until sugar dissolves. Taste and adjust — balance should be tangy, salty and sweet. Stir in 2 tbsp shredded carrots if using for texture and color.
Serve warm calamari immediately with the nam jim on the side for dipping. Squeeze lime over the calamari to taste.