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Vietnamese Calamari Recipe

Name: Vietnamese Street Kitchens Vietnamese Calamari Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb fresh squid (tubes and tentacles); 1 cups all-purpose flour; 0.5 cups cornstarch; 0.5 cups rice flour (or extra all-purpose flour); 0.5 tsp baking powder; 1 tsp fine sea salt; 0.5 tsp white pepper (or ground black pepper); 0.5 tsp garlic powder; 3 cups cold sparkling water or ice water; 1 l vegetable oil (for deep frying); 4 to taste lime wedges (for serving); 0.25 cups fresh cilantro (optional, for garnish); 2 pcs red Thai fresh chiles (or Thai chili paste); 2 pcs garlic cloves; 3 tbs rice vinegar; 1 tbs fish sauce (nam pla); 3 tbs granulated sugar; 2 tbs water; 1 tsp ketchup (optional, for color/texture); 1 tbs lime juice; 1 pcs finely sliced fresh red chili; 1 tsp toasted sesame seeds

Inspired by Vietnamese Street Kitchen

Time45m

Serves4

Crispy squid, sweet chilli dip.

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Ingredients

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Calamari

1 lb fresh squid (tubes and tentacles)

1 cups 00 bread flour

1/2 cups Cornstarch

1/2 cups rice flour (or extra all-purpose flour)

1/2 tsp Baking powder

1 tsp fine sea salt

1/2 tsp white pepper (or ground black pepper)

1/2 tsp Watkins garlic powder

3 cups cold sparkling water or ice water

4 1/4 cup (1 l) vegetable oil (for deep frying)

4 to taste Lime wedges (for serving)

1/4 cups fresh cilantro (optional, for garnish)

Sweet chilli dip

2 pcs red Thai fresh chiles (or Thai chili paste)

2 pcs Garlic cloves

3 tbs Rice vinegar

1 tbs fish sauce (nam pla)

3 tbs granulated sugar

2 tbs water

1 tsp ketchup (optional, for color/texture)

1 tbs ReaLime juice

Optional finishing

1 pcs finely sliced fresh red chili

1 tsp toasted sesame seeds

Method

Calamari

Prepare squid

Clean the squid: separate tentacles from tubes. Remove quill, pull away skins, and rinse inside the tubes. Pat tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole or cut larger pieces in half.

Make batter

In a large bowl whisk together all-purpose flour, cornstarch, rice flour, baking powder, salt, white pepper, and garlic powder until evenly combined.

Add cold liquid

Slowly pour 3 cups of cold sparkling water (or ice water) into the dry mix while whisking gently until you have a light, slightly runny batter that coats the back of a spoon. Batter should be cold and slightly bubbly; do not overmix. If batter is too thick add 2-3 tablespoons more cold water.

Heat oil

Pour vegetable oil into a deep pot or wok to a depth of 2-3 inches (or enough for deep frying) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a little batter — it should sizzle and float, browning in about 1-2 minutes.

Fry calamari - first fry (blanch)

Working in small batches (to avoid overcrowding), dip a handful of squid rings and tentacles into the chilled batter, letting excess drip off, then carefully slide into hot oil. Fry for 40-60 seconds until pale golden and just set (not deeply browned). Remove with a slotted spoon to a wire rack or paper towel-lined tray. This first fry cooks the squid through and seals moisture.

Fry calamari - second fry (crisp)

Increase oil temperature to 375°F (190°C). Return blanched squid in small batches and fry for 45-75 seconds, or until crisp and deep golden brown. Drain on a wire rack or paper towels. Sprinkle immediately with a pinch of fine sea salt.

Serve

Transfer calamari to a serving platter, garnish with cilantro and sliced red chili if using, and serve hot with lime wedges and the sweet chilli dip on the side.

Sweet chilli dip

Prep chiles and garlic

Stem and roughly chop the fresh red chiles (remove seeds if you prefer milder heat). Peel and roughly chop the garlic.

Combine and pulse

In a small blender or using a mortar and pestle, combine chiles, garlic, rice vinegar, fish sauce, sugar, water, ketchup (if using) and lime juice. Pulse or grind until the mix is a smooth but slightly textured sauce. Taste and adjust: add more sugar for sweetness, lime for acidity, or fish sauce for saltiness.

Adjust consistency

If sauce is too thick, add 1 teaspoon water at a time to reach a dipping consistency. If too sharp, add a little extra sugar (up to 1 teaspoon). Transfer to a small bowl and chill briefly if you prefer it cold.

Finish

Before serving, stir the dip and, if desired, top with toasted sesame seeds and a few slivers of fresh red chili for color and texture.