Singaporean-Malaysian🐟 Seafood

Crazy Crispy Calamari

Name: Crazy Crispy Calamari
Total time: 10 min
Yield: 4 servings
Cuisine: Singaporean-Malaysian
Ingredients: 300 g squid; 1 tbsp fish sauce; 1 tbsp garlic powder; 1 tbsp onion powder; ¼ tsp bicarbonate of soda (baking soda); a few dashes ground white pepper; 1 large egg; 1 tbsp plain flour (all-purpose flour); 1 tbsp rice flour; 1 tbsp potato flour or cornflour; ~2 tbsp potato flour or cornflour; ~500 ml cooking oil

⏱ 10 min🍽 Serves 4

A straightforward crispy calamari recipe using only 10 simple ingredients that rivals restaurant-quality results. Learn the secrets to achieving a light, golden batter and tender squid through proper technique and double-frying for maximum crunch.

Adapted from a video by Spice N' Pans

Crazy Crispy Calamari: 10 Ingredients, 10 Minutes! 酥脆炸鱿鱼 Crunchy Garlic / Onion Squid Sotong Recipe

Watch on YouTube

Ingredients

squidcleaned and cut into rings300 g
fish sauceor light soy sauce as a substitute1 tbsp
garlic powder1 tbsp
onion powder1 tbsp
bicarbonate of soda (baking soda)helps tenderize the squid¼ tsp
ground white peppera few dashes
egg1 large
plain flour (all-purpose flour)binds ingredients together and enhances color1 tbsp

Steps

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1
Clean the squid and cut into rings.
2
Place squid in a bowl and add fish sauce, garlic powder, onion powder, baking soda, and white pepper. Mix well.
3
Add the egg and mix again until well combined.
4
Add plain flour, rice flour, and potato flour. Mix until a sticky batter coats the squid evenly.
5
Coat a work surface with potato flour. Using one hand to hold the batter-coated squid and the other to handle the dry flour, coat each piece thoroughly in the starch. Repeat until all squid is coated.
6
Heat oil in a wok over medium heat until it reaches the right temperature—bubbles should rise rapidly around a chopstick inserted into the oil.
7
Slowly add the coated squid to the hot oil. Let them sit undisturbed for about a minute to allow the crust to form, then turn. Avoid crowding the wok. Fry until light golden brown.
8
Remove the first batch of squid and drain. Strain out any crumbs or debris from the oil to prevent them from burning during the second fry.
9
Increase heat to medium-high or high and wait until the oil begins to smoke slightly—this ensures the squid becomes exceptionally crispy.
10
Add all the first-fried squid to the hot oil for the second fry. Gently move them around and cook for approximately 20 seconds until they turn a beautiful golden brown.
11
Once the squid reaches the desired golden brown colour, remove from the oil using chopsticks or a slotted spoon. Drain well and serve immediately with your favourite sauce.

Crazy Crispy Calamari

Ingredients

Steps

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