Shanghai Flash-fried Calamari Recipe

Ginger-Chili Sauce

In a small bowl combine grated ginger, minced garlic, red chili paste, rice vinegar, light soy sauce, sugar, sesame oil and 2 tbsp water. Whisk until sugar dissolves and flavors meld. Taste and adjust: add a pinch more sugar if too tart or 1/2 tsp more chili paste for heat. Set aside at room temperature.

Thai Peanut Sauce

In another bowl whisk peanut butter, coconut milk, red curry paste, lime juice, light soy sauce and brown sugar. Add 1 tbsp hot water and whisk until smooth and pourable. If too thick, add up to 1–2 tsp more hot water. Transfer to serving ramekin and keep warm or at room temperature.

Pat the squid dry with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole or halved if large. Keep refrigerated until ready to fry.

In a shallow bowl combine flour, cornstarch, salt, white pepper and baking powder. Stir to evenly distribute.

Add the cold water to the dry mix and whisk briefly to create a loose batter that clings to the squid but is not runny. The cold/iced water yields a light, crisp finish.

Pour oil into a deep pot or fryer and heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of batter: it should sizzle and brown within ~45–60 seconds.

Working in a single layer and not overcrowding, toss a portion of squid rings and tentacles into the batter to coat, then gently lift with tongs or a slotted spoon and allow excess batter to drip back into the bowl.

Carefully lower the coated squid into the hot oil. Fry for 1.5–2.5 minutes until golden and crisp. Remove with a slotted spoon and drain on a wire rack set over a sheet pan or paper towels. Fry remaining batches, keeping finished calamari in a warm (250°F/120°C) oven for up to 10 minutes if desired to serve all at once.

Immediately after each batch comes out of the oil, sprinkle lightly with flaky sea salt.

Arrange the hot calamari on a large platter or individual plates. Spoon small pools of ginger-chili and Thai peanut sauces on the side or serve sauces in ramekins for dipping.

Scatter sliced scallion whites over the calamari for bite and texture, then sprinkle scallion greens, chopped cilantro and chopped roasted peanuts.

Scatter pickled jalapeño slices over or serve them on the side for acidity and heat. Add lime wedges alongside for squeezing.

Finish with an additional light dusting of flaky sea salt and serve immediately so the calamari remains crisp.