Amazing Calamari Recipe

Prepare calamari

Rinse the calamari tubes and tentacles under cold water, pat dry thoroughly with paper towels. If tubes are whole, slice into 1/2-inch rings. Leave tentacles whole or halve large ones. Chill the prepared calamari in the refrigerator while you make the sauce and coating.

Make batter

In a large bowl, whisk the egg into the ice water until combined. In a separate large bowl, combine all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Make a well in the dry mix and pour in the egg-ice water; stir briefly with a fork just until a slightly lumpy batter forms. Batter should be thin enough to coat but not runny; add a tablespoon more ice water if too thick. Keep the batter cold by placing the bowl in a larger bowl with ice if your kitchen is warm.

Heat oil

Pour vegetable oil into a large heavy-bottomed pot or deep fryer to a depth of 2–3 inches (about 4–6 cups depending on your pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter: it should sizzle and rise immediately.

Coat and fry

Working in small batches (6–8 rings or a handful of tentacles at a time), toss the chilled calamari lightly in a bowl of extra dry flour (use about 2–3 tablespoons flour) to help the batter adhere, then dip into the cold batter to coat completely. Gently lower into hot oil with a slotted spoon or spider, shake off excess batter, and fry for 1.5–2 minutes until crisp and pale golden. Do not overcrowd. Remove to a wire rack set over a baking sheet or paper towel-lined plate to drain. Keep fried calamari warm in a 200°F (95°C) oven while you finish remaining batches. Total frying time for all batches about 10–12 minutes.

Final crisp (optional)

For extra crunch, fry the calamari a second time for 30–45 seconds just before serving, returning them to the hot oil at 375°F (190°C) and then draining immediately.

Prepare aromatics

Trim the tough outer layers of the lemongrass stalks, then smash and thinly slice or finely mince the tender white inner portion. Lightly smash the garlic cloves and peel and thinly slice the ginger.

Simmer sauce

In a small saucepan combine the sliced lemongrass, ginger, smashed garlic, rice vinegar, light soy sauce, honey, water, fish sauce, and red chili flakes (if using). Bring to a gentle simmer over medium heat, stirring to dissolve the honey. Reduce heat to low and simmer for 6–8 minutes to infuse the liquid with lemongrass and ginger flavor.

Thicken and finish

Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Stir the slurry into the simmering sauce and cook another 30–60 seconds until the sauce thickens slightly to a glossy syrup that will coat the back of a spoon. Remove from heat, stir in the fresh lime juice, and taste-adjust with a pinch more salt, honey, or lime as needed. Strain the sauce through a fine mesh sieve into a bowl to remove solids for a smooth finish, pressing on solids to extract flavor. Keep warm or refrigerate briefly; sauce will thicken more as it cools.

Arrange the fried calamari on a serving platter. Spoon or drizzle the warm lemongrass sweet sauce over the calamari lightly (you can serve additional sauce on the side for dipping).

Garnish with chopped cilantro, sliced green onion, and toasted sesame seeds. Serve immediately with lemon wedges alongside. Recommend serving with steamed rice or a crisp salad as a starter or appetizer.

Storage: Leftover fried calamari is best eaten same day. Store sauce refrigerated in an airtight container up to 3 days.