Thai Calamari (Pla Muk Tod)
This Thai calamari recipe (pla muk tod) is a crispy fried squid appetizer with a homemade chili dipping sauce for extra flavor!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7 ounces squid (use baby squid, rings, or tentacles)
- 1/2 tablespoon fish sauce
- 1/2 teaspoon white sugar
- 1/2 teaspoon white pepper
- 1 clove garlic
- 1 chili (to taste)
- 1/2 cup tempura flour
- 3 1/2 tablespoons water
- oil (as needed for deep-frying)
Instructions
- 1
Crush garlic and chili with a mortar and pestle.
- 2
Transfer the crushed garlic and chili into a bowl. Add fish sauce, white pepper, and sugar to the mix. Combine these ingredients thoroughly until the sugar dissolves and the spices are well mixed.
- 3
Add the squid rings to the bowl containing your spice mixture. Ensure that each piece is evenly coated with the spices and seasonings.
- 4
Mix tempura flour into the marinated squid. Following this, gradually add ice-cold water, mixing continuously to form a smooth batter.
- 5
Preheat oil in a large wok or deep-fryer to medium heat. Once hot, place the squid rings into the oil one at a time to prevent them from sticking together. Fry the squid in batches to avoid overcrowding, turning each piece occasionally, until golden brown and crisp.
- 6
Once they achieve a golden brown hue and a crispy texture, remove them from the oil and let excess oil drain before serving.