Thai Dried Squid Calamari Recipes
THAI DRIED SQUID (CALAMARI)
This came from the book "Thai Food" by David Thompson where he indicates if it is to be deep-fried it should be completely dry otherwise it will shrink and toughen. He also says it will keep for a few days if refrigerated. This recipe is how I prepared the dish using an oven for drying rather than leaving in the sun. Note it requires overnight marination (not included in prep time) and quite a bit of drying time. Makes an interesting snack although it is quite salty & chewy so won't be to everyone's taste.
Provided by Peter J
Categories Squid
Time 4h25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut squid into desired serving pieces leaving as rings - see below.
- Mix soy sauce, sugar, salt & pepper together in a flat dish and marinate overnight, turning occasionally.
- Drain the squid and pat dry with paper towel.
- Carefully thread squid rings over skewers leaving a bit of space in between and place over the top of oven racks so the squid is hanging down between the racks.
- Set oven to 50C / 120F and dry for 4 hours with something in place to keep the door open an inch or so. If you want to keep the rings round you'll need to periodically turn as the squid starts to dry.
- Before serving grill or broil on high heat for around 3 minutes.
Nutrition Facts : Calories 116.5, Fat 1.4, SaturatedFat 0.4, Cholesterol 233, Sodium 2636.3, Carbohydrate 5.8, Fiber 0.4, Sugar 1.1, Protein 19.4
EASY THAI STYLE FRIED CALAMARI
Steps:
- Gather the ingredients.
- Place semolina flour in a shallow bowl or spread over a plate. Stir in the salt and spices. Set aside.
- Place squid tubes horizontally in front of you on a cutting board . Using a sharp knife and cutting toward you, make slices about 1/2-inch wide. This will create nice-size rings.
- Open up the calamari rings and roll them one by one in the flour and salt mixture until they are covered. Place floured rings on a clean plate next to the stove.
- Pour oil into a small- or medium-sized frying pan. The oil should be at least 1-inch deep.
- Turn heat to high- or medium-high, until the oil begins to bubble or "move" from the bottom of the pan. To test if oil is hot enough: using a pair of tongs, dip one of the calamari rings into the oil. If it sizzles and begins to cook, the oil is ready.
- Place as many rings into the oil as can comfortably fit at one time. Fry about 1 minute, then turn the rings over to cook on the other side.
- Turn heat down to medium to prevent oil splattering. The calamari should turn a light golden brown. Avoid over-cooking, or squid will turn rubbery.
- When rings are done frying, remove from oil and place on a clean kitchen towel or paper towel to drain.
- Serve immediately while still hot. Serve with Thai sweet chili sauce.
Nutrition Facts : Calories 289 kcal, Carbohydrate 25 g, Cholesterol 50 mg, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, Sodium 278 mg, Sugar 8 g, Fat 19 g, ServingSize 3 to 4 appetizer servings, UnsaturatedFat 0 g
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